Ingredients
- 2 cups of coconut milk (recipe below)
- 1 can of Cuisine Sweetened Condensed Milk
- 1 ½ cups granulated sugar
- 1 oz unsalted butter
Coconut Milk
- 1 dried coconut
- 3 cups of warm water
Method:
- Crack and carefully remove the flesh of the coconut.
- Chop the coconut flesh into slices
- Transfer the coconut flesh into a blender and add hot water.
- Pulse and blend the coconut and water for about one minute.
- Strain coconut pieces from the mixture and reserve the liquid.
Fudge
- Add the coconut milk, Cuisine Sweetened Condensed Milk and granulated sugar to a large heavy-bottomed saucepan.
- Place the saucepan on a medium heat and stir constantly.
- The mixture will come to a continuous boil. Continue stirring until the mixture drops in height and begins to thicken. The mixture will deepen in colour as well.
- Continue to cook the mixture resembles as thick caramel and the sides of the pan begin to crystallize or until a candy thermometer reads 235ºF.
- Remove from heat and mix in the butter.
- Vigorously beat the mixture just until it loses its shine. The fudge should resemble the look and viscosity of peanut butter.
- Quickly and carefully pour the fudge into a greased baking pan and mark squares out with a sharp knife.
- Allow to cool before removing from dish.
Emily
Native to Trinidad and Tobago with a passion for creating custom desserts and highlighting our country's natural bounty. Lover of food, drink and everything in between. Striving to live mindfully.
