Coconut fudge fingers

Heat the castor sugar and water slowly in a saucepan while stirring continuously until the sugar has dissolved. Bring the syrup to the boil and add the condensed milk. Boil over medium heat until the mixture reaches the soft-ball stage (when a little of the mixture is dropped in ice-cold water it forms a soft ball which spreads when dropped on a plate).
Stir occasionally to prevent the mixture from sticking to the bottom of the saucepan.
Remove from the heat immediately and add the sultanas and crushed coconut cookies. Stir rapidly to mix and immediately turn out onto a baking sheet.
Spread the mixture evenly with the back of a metal spoon and cool slightly.
Mark off fingers while the mixture is still slightly soft and chill until set.
Melt the chocolate and decorate the fingers.
Makes about 35 fingers.