Nandita Nataraj overcomes her fear of fudge with this lovely recipe that turns out both moist and chewy.
Text And Photo By Nandita Nataraj

Traditional fudge recipes have always intimidated me. Even though I have always loved coconut fudge, I had never tried making the traditional fudge before. It has always seemed to be a bit too sweet for my taste. And meddling with quantity of sugar can ruin the texture of the fudge. How ever, everything changed when I tasted this version of the coconut fudge at a friend’s place. I immidiately asked her for the recipe which she was glad to share.

I decided to make this at the next available opportunity. I followed the recipe verbatim without making any changes. Needless to say I was rewarded with wonderfully chewy and moist coconut fudge. The wonderful thing about the dish is, it uses some sparse ingredients, it is so simple to prepare and yet, it has the elegance of taste.

Coconut Fudge

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5 from 1 review

Author: Nandita Nataraj
Total Time: 35 minutes
Yield: 30 1" pieces 1x

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Description

A moist and chewy coconut fudge, elegantly flavored with cardamom and saffron, perfect for a sweet indulgence.

Ingredients

Units Scale

5 cups (42 oz) fresh or frozen grated coconut
1 can (14 oz) condensed milk
1/2 cup (4 oz) cream
6 cardamom pods, ground to a powder
1/4 tsp saffron strands
1 tbsp warm milk
Clarified butter, for greasing

Instructions

Grease a rimmed plate with clarified butter and set it aside.
Add the saffron strands to the warm milk and crush them between your fingers to release the flavor and color.
In a large pan, mix the grated coconut, condensed milk, and cream. Cook over medium heat, stirring continuously.
Once the mixture starts to thicken, add the cardamom powder and the saffron-infused milk. Continue to cook, stirring, until the mixture leaves the sides of the pan and becomes a mass.
Transfer the mixture to the greased plate and spread it evenly. Allow it to cool slightly.
Once set, cut into 1-inch pieces and serve.

Prep Time: 10 mins
Cook Time: 25 mins