Ingredients

The following ingredients have 4 Servings
  • 200 g dark cooking chocolate (good quality (broken into small pieces))
  • 175 g milk cooking chocolate (good quality (broken into small pieces))
  • 100 g white cooking chocolate (good quality (broken into small pieces))
  • 1/2 cup shredded coconut
  • 1/2 cup desiccated coconut
  • 395 g condensed milk (1 can)
  • 150 g glace red cherries (chopped in half or quarters)

Instruction

  • Line a 27cm x 18cm (11" x 7") tin with baking paper.
  • Place the coconut in a small heated frying pan over a low heat. Stir until lightly toasted - this takes a couple of minutes. Be careful not to burn. Set aside.
  • Chop your glace cherries - I like mine halved. You can chop smaller if you wish, or leave whole. 
  • Combine the dark and milk chocolate and condensed milk in a heatproof bowl. 
  • Stir bowl over a saucepan of simmering water until the chocolate has melted and the mixture is smooth. 
  • Add the coconut and cherries to the chocolate and stir. You need to move quickly at this point as the mixture will start to set.
  • Press the mixture into your lined tin - using the back of a spoon to smooth out.Allow the fudge to cool for 10 minutes, before putting in the fridge for 2 hours.
  • Turn the cooled fudge out onto a board and remove the baking paper.
  • Place white chocolate in a heatproof bowl, and stir bowl over a simmering pot of water.
  • Once the chocolate has melted, remove from heat and spread over the fudge.
  • Using a fork, create a swirl pattern.
  • Once the white chocolate has set, cut the fudge into slices. Enjoy!