Irresistible bits of fun beckon with sweet cherry coconut fudge.


2 x 100g packets red glace cherries
395g can Nestle sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
125g butter, chopped
180g dark chocolate, finely chopped
1/3 cup shredded coconut


Method Cherry coconut fudge

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1) Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Finely chop half the cherries. Cut remaining cherries in half. Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

3) Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate, chopped cherries and coconut until combined and chocolate melted. Spoon into prepared pan. Smooth top. Carefully press halved cherries, cut side-down, into top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

4) Cut into 2.5cm pieces. Serve.

Notes: Use a heavy-based saucepan for even heat and to prevent fudge from sticking to the base and burning. Fudge sets quickly, so work fast when stirring in the chocolate and spreading it into the pan or it may seize. Store fudge in an airtight container in the fridge for up to 2 weeks.
Tip: Use cookie cutters to cut fudge into shapes such as stars, Christmas trees, rounds or flowers.


Photography by Cath Muscat