Microwave Chocolate Coconut Fudge Recipe


125g butter OR margarine.
1 packet (500g) icing sugar.
150ml cocoa.
1 can (170g) evaporated milk.
5ml vanilla essence.
pinch of salt.
250ml pecan nuts, chopped.
500ml desiccated coconut.
250ml bleached sultanas.


Line a 20 x 20cm pan or dish with foil.
Grease the foil with butter OR spray with non-stick spray.
Set aside.
In a deep 3,5 litre microwave safe bowl microwave the butter OR margarine uncovered on 100% power for 1 minute.
Sift the icing sugar and cocoa together over the butter OR margarine.
Stir until well mixed.
Add the evaporated milk.
Microwave uncovered for 8 minutes on 100% power, stirring at 2 minute intervals.
Towards the end stir every minute, when it tends to boil over. (Watch it all the time).
Stir in the vanilla essence and salt.
Beat the mixture well for a few minutes.
Add the chopped pecan nuts, coconut and sultanas.
Stir into the fudge.
Transfer the fudge to the lined greased pan or dish and smooth the top.
Allow it to cool slightly.
Chill in the fridge until firm.
Cut the fudge into 2,5cm squares when it’s firm enough.
Turn the fuge out of the pan or dish.
Remove the foil.
Carefully break the squares apart.
Store in an airtight container in the fridge.