Wendy's Kitchen Table

INGREDIENTS

1 ¼ cups shredded coconut

400g good quality milk chocolate, broken into squares

395g tin sweetened condensed milk

​

METHOD

Spray and line a 20cm square cake tin with baking paper.

 

Place the shredded coconut onto a tray (with sides) lined with baking paper. Spread the coconut evenly onto the tray and bake at 180˚C until it is golden brown. Watch it carefully as it can burn quickly. Set aside.

 

Place a medium saucepan over a low heat and add the chocolate pieces and condensed milk stirring constantly until ingredients are melted and combined. This takes approx 10 minutes.

 

Working quickly, remove the saucepan from the heat and add 1 cup of the toasted coconut and mix to combine.

 

Pour the fudge into the prepared tin, spread out evenly. Add the remanding toasted coconut over the top.

 

Place in the fridge for 6 hours to set.

 

Remove fudge from the fridge and cut into squares.