Coconut & Almond Fudge

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This coconut and almond fudge is sweet, indulgent, and packed with flavour. It's topped with Ferrero Raffaello for a fun, festive snowball look, and it's guaranteed to be popular at Christmas parties!

slices of coconut and almond fudge on a plate

If you've ever visited my blog before, you'll know how much I adore an easy chocolate fudge recipe. This coconut and almond fudge is a fun, festive twist on classic condensed milk fudge, and it is SERIOUSLY delicious! I am not joking when I tell you the whole pan was devoured in less than a few hours the last time I made it!

With just 5 simple ingredients and no baking required (just some melting over the stove), this couldn't be easier to make. It's perfect for edible gifting, Christmas parties, or a tasty little pick-me-up throughout the week. It lasts for ages in the fridge so it'll keep you going throughout the festive season!

Here's what you'll need

Grab the following ingredients and equipment, and get ready to make some Raffaello fudge!

White chocolate: You'll need 450g of white chocolate. Use your favourite kind!
Condensed milk: 1 regular tin, or 397g. Using condensed milk makes this recipe beginner-friendly, saving the need for thermometers and boiling sugar.
Almond extract: To match the Raffaello flavour, I added a teaspoon of almond extract to my fudge. Feel free to omit this or swap it out for vanilla extract.
Desiccated coconut: This will add plenty of coconut flavour and a lovely texture. Use unsweetened coconut if you can, as this is already quite a sweet dessert!
Raffaello truffles: These are optional, but I just love that they look like snowballs- they really make this fudge feel very Christmassy! If you can't find them or prefer not to use them, you can sprinkle the top with some crushed almonds and more desiccated coconut.
8x8 tin: This is the best size of tin to use if you want thick squares of fudge. You can use my cake pan converter if you'd like to adjust the recipe to fit a different tin size.
Baking paper: This will make it easier to lift the fudge out of the tin once it's set. I usually leave some hanging over the edges so nothing gets stuck to the tin.
Saucepan: To melt the white chocolate and condensed milk together. If you prefer to use the microwave, make sure to use a heatproof bowl. I'd also recommend taking it out and giving it a good mix every 20-30 seconds so that it doesn't seize up or split.
Utensils: A wooden spoon for mixing the ingredients together, a teaspoon for measuring the extract, and a sharp knife for cutting the fudge into slices.

pile of coconut and almond fudge on a plate with raffaello truffle on top

How to make coconut and almond fudge

Step 1: Start by lining an 8x8-inch tin with baking paper, leaving some hanging over the edges for easy removal later on. Set it aside for now.

Step 2: Next, break up 450g of white chocolate and place it into a saucepan along with 1 tin of condensed milk (397g) and 1 teaspoon of almond extract. Place the saucepan over low heat on the stove and stir gently until the chocolate has fully melted. The mixture should look thick and glossy.

condensed milk and white chocolate melted together in a saucepan

Step 3: Remove the saucepan from the heat and stir in 60g of desiccated coconut. Quickly transfer the mixture to your lined tin and spread it out to the edges.

stirring coconut and almond extract into mixture

Step 4: While the fudge is still wet, add 16 Raffaello halves on top, pressing gently to ensure they stick. Sprinkle on some extra desiccated coconut if you like.

topping the fudge with raffaello truffles and desiccated coconut

Step 5: Pop your slab of Raffaello fudge into the fridge for around 4 hours, until it's solid. Then just remove it from the tin, cut it into slices and enjoy!

Top fudge tips

Work fast once you remove the fudge from the heat, as the mixture will start to set quite quickly.
Raffaello can be swapped for chopped/flaked almonds and extra desiccated coconut.
If you prefer not to use almond extract, you can swap it out for vanilla extract or omit it completely.
White chocolate condensed milk fudge can take a bit longer to set than milk chocolate fudge, so be patient! I usually allow a full 4 hours before attempting to cut it. If in doubt, check my tips for getting condensed milk fudge to set.

FAQs

How long does coconut and almond fudge last?

This will keep well for up to 2 weeks in the fridge, making it a super convenient grab-and-go sweet treat! I recommend storing it in an airtight container to keep it as fresh as possible.

Can I freeze it?

Yes, you can freeze Raffaello fudge for up to 3 months. If you'd like to freeze individual pieces, I recommend freezing them on a baking tray first. Once they're solid, you can pop them into a freezer bag and return them to the freezer. This will stop them from sticking together, allowing you to defrost one or two pieces as you fancy. Defrost overnight in the fridge and do not refreeze.

How many does this recipe serve?

I cut the slab into 16 squares so that there was a Raffaello piece on top of each one. However, it can be cut into 30 smaller cubes or 12 extra-large pieces.

overhead image of coconut and almond fudge on a white worktop

More coconut desserts

I hope you like my Raffaello coconut and almond fudge recipe! If you try it at home, please leave a comment and rating below to let me know what you think. Enjoy!