O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!
Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!
Add condensed milk, sugar, butter and glucose syrup in bowl.
Cook 10 minutes/100 degrees/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Cook a further 20 minutes/Varoma/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.
Mix 30 seconds/Speed 3.
Pour and spread into a slice tin…
…and sprinkle salt flakes on top.
Set in fridge for a few hours/overnight.
Once set, cut into small squares and store in an airtight container.
Salted Caramel Coconut Fudge
Print RecipeIngredients
- 1 x 375 gram tin sweetened condensed milk
- 200 grams brown sugar
- 120 grams butter
- 40 grams glucose syrup
- 200 grams white chocolate chips/melts
- 40 grams desiccated coconut
- 1/2 teaspoon salt
- Salt flakes to top
Instructions
*Keep away MC (measuring cup) for this recipe - not required throughout the steps*
Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Cook a further 20 minutes/Varoma/Speed 2/MC off.
Remove lid and wipe condensation off with paper towel.
Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.
Pour and spread into a slice tin and sprinkle salt flakes on top.
Set in fridge for a few hours/overnight.
Cut into small squares and store in an airtight container.
Notes
*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.