Cakes By Catriona
- Nov 14, 2020
- 2 min read

Coconut fudge (Coconut Burfi)

Coconut fudge (For about 40 fudge squares )

Ingredients and tools

1 can (400ml) of unsweetened evaporated milk

200g of brown sugar

200g of castor sugar

150g of unsalted butter

4g of salt

200g of dessicated coconut

20cm by 20cm pan

Cellophane bags

Candy thermometer

Note: "Secret" ingredient........... LOVE !

Procedure

Step 1 : In your pan (on low-medium heat), roast your dessicated coconut until it becomes slightly brown and smells heavenly ...

Step 2: Place your roasted dessicated coconut to cool on a piece of aluminum foil and set aside for use in step 7. Prepare your 20cm x 20cm pan (line with slightly greased parchment paper).

Step 3: In a large pan, add both brown and castor sugar, salt, butter followed by your evaporated milk.

Step 4: Mix mix mix (wooden or silicon spoon or spatula) while on medium heat and please be aware that your mixture will start to rise and foam (ensure that your pan is large and high enough ) as soon as it starts to boil.

Step 5: Mixture rising and foaming while boiling ! (ensure that your pan is large and high enough )

Step 6: As soon as your mixture starts to thicken (takes about 15 minutes), get your candy thermometer and wait until it reads 115 to 116 degrees Celsius ('Soft-ball stage' in candy making) while continuing to mix with your silicon or wooden spatula .

Step 7 : Once the Soft-ball stage is reached (115 to 116 degrees Celsius), turn off the heat, transfer your mixture into a mixing bowl and allow to cool for 5 minutes. After which add your roasted dessicated coconut and using your electric mixer, mix mix mix for about 1-2 minutes until your mixture has started to thicken and become gritty.

Step 8: Then quickly transfer your fudge mixture to your prepared pan and allow to cool at room temperature for about 20 minutes.

Step 9: While your fudge block is still slightly warm, remove it from the mold and cut its four borders as shown below (reserve pieces for your snack time ).