My family love that I’m blogging because it means I bake more which means they have a near constant supply of cakes and slices and biscuits and all good things…this is working out well for everyone! This is a famous family recipe that Mum originally found in the 1982 Women’s Weekly ‘The Big Book of Beautiful Biscuits’. It’s ridiculously easy to make, I whipped it up to feed my brothers and cousin as they all study for end of year exams. Everything you need for this biscuity, chocolatey fudge is cheap and I already had all the ingredients in my pantry. That is destiny.
I actually triple the recipe because it makes a much higher, moister fudge than the original quantities do. Mum used to make these for cake stalls back in our school days, and they used to sell out in the staff room before they even hit the quadrangle! So take my advice and get off your computer and go spend 20 minutes in the kitchen with a wooden spoon and a mixing bowl, then sit on the couch and finish your weekend with a plate of fudge and a nice cuppa. It’s just all so tempting…
Chocolate and Coconut Fudge
Preparation Time: 30 minutes
Total Time: 1 hour
- 450 g plain flour
- 340 g cups white sugar
- 240 g shredded coconut
- 4 tablespoons cocoa powder
- 550 g unsalted butter
- 1 1/2 teaspoons vanilla extract/essence
- 300 g pure icing sugar
- 5 tablespoons cocoa powder
- 60 g butter/coconut oil
- 3 tablespoons hot water
- 80 g shredded coconut
- Preheat fan-forced oven to 180°C (350°F). Grease and line a 30 x 20 cm slice tin/shallow cake tin.
- Sift all the dry ingredients into a medium mixing bowl.
- Melt the butter and pour it into the dry ingredients with vanilla, mix well to combine. Press the mixture firmly into the tin, using the back of a spoon. Run a flat butter knife under hot water and use it to smooth the surface of the mixture.
- Bake for 20 minutes, and allow the fudge to cool completely in the tin.
- Sift the icing sugar and cocoa powder in a small bowl and combine with melted butter/coconut oil. Add water and stir until glossy, smooth and thick.
- Pour the icing over the slice and sprinkle generously with shredded coconut.
- Allow the icing to set, then grab the overhanging baking paper and gently lift the fudge from the tin. Run a sharp knife under hot water and gently cut the fudge into bars or squares.
Yum yum yum, go forth and bake!
Store the fudge in an airtight container for up to 1 week.