Coconut & Almond Fudge
An easy, white chocolate condensed milk fudge recipe with coconut and almond flavour throughout.
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Servings: 16 squares
Calories: 290kcal
Ingredients
- 450 g White chocolate (16oz)
- 397 g Condensed milk (14oz)
- 1 Teaspoon Almond extract
- 60 g Desiccated coconut (¾ cup)
- 8 Raffaello truffles, halved
Instructions
- Line an 8x8-inch tin with baking paper.
- Break the white chocolate into chunks and place it into a saucepan with the condensed milk and almond extract.
- Place the saucepan over low heat and stir gently until the chocolate has melted and the mixture is thick and glossy.
- Remove from the heat and stir in the desiccated coconut.
- Transfer the fudge mixture to your lined tin and spread it into place. Top with the Raffaello halves and a little more coconut.
- Refrigerate for 4 hours until firm, then cut into squares and enjoy.
Video
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 172mg | Fiber: 1g | Sugar: 32g