397g can sweetened condensed milk
20g (3/4oz) unsalted butter
175g (6oz) unsweetened desiccated coconut
1 tsp vanilla extract
100g (4oz) raspberries
- Add the condensed milk to a saucepan with the butter and half the coconut. Cook over a medium heat, stirring until the butter has melted. Continue to cook for about 5-7 mins until the condensed milk has thickened so that you can see the base of the pan when the wooden spoon is drawn through the mixture, it will begin to smell like fudge and will have become a creamy beige colour. Be careful not to have the heat too high or the condensed milk will catch on the base of the pan.
- Allow to cool for a minute or two then stir in the vanilla and the raspberries. Crush the raspberries slightly with the wooden spoon then tip into an oiled baking tin and leave to cool for 20-30 minutes or until the mixture is cool enough to touch.
- Spoon the rest of the coconut on to a chopping board. With a teaspoon, scoop rough spoonfuls of the fudge mixture on to the board then roll in the coconut to cover completely. Arrange in small petite four cases then transfer to the fridge when cold. Store up to 2 days.
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Don't try to speed up the cooking process and keep stirring with a watchful eye so that the mixture doesn't stick or burn on the base of the pan
Time: 10 mins