Name: Coconut and nut fudge
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 30 squares servings
Cuisine: Classic
Ingredients: 500 ml desiccated coconut; 190 ml evaporated milk; 500 ml sugar; 30 g butter; 30 ml lemon zest only; 125 ml mixed nuts pistachios, pecans, almonds, chopped

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Ingredients (6)

500 ml	desiccated coconut
190 ml	evaporated milk
500 ml	sugar
30 g	butter
30 ml	lemon — zest only
125 ml	mixed nuts — pistachios, pecans, almonds, chopped

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Method:

Heat the coconut, evaporated milk and sugar together in a saucepan over medium heat. Simmer for about 25 minutes, stirring frequently, until the mixture reaches the soft-ball stage (a small amount dropped into cold water forms a soft ball). Add the butter and lemon zest and stir to combine.

Remove from the heat and cool to room temperature, then beat with a wooden spoon until the mixture thickens and goes glossy.

Pour into a lined tin and press down with a spoon. Sprinkle the nuts over the top and press in lightly. Leave to set overnight and cut into squares. Serve with small glasses of mint tea.

Text and image source: Ideas magazine

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