Creamy, rich, dark chocolate fudge squares, packed full of pieces of moist chocolate coconut bars? Yessirree! Everyone already knows how well chocolate and coconut go together (hello chocolate bounty brownies!) and this delicious and decadent Foolproof Three-Ingredient Chocolate Coconut {Bounty!} Fudge is another prime example of that – anyone who loves coconut with chocolate will go crazy for this!
Fudge has got a reputation for being difficult to make, but my recipe is for a ‘quick fudge’ that anyone can make in just a few minutes, no matter how skilled you are in the kitchen. All you need is a microwave, a microwave proof bowl, and a tin to chill your fudge in! The flavour and texture are still absolutely gorgeous, but the technique is easy. Laughably so in fact! We simply melt chocolate, stir with condensed milk, and drop in a few cut up bounty bars before chilling. What could be easier?
This fudge is perfect for Mother’s Day, birthdays, Christmas, bestie day… basically any occasion when gifts are called for (every day in my opinion). Like Chocolate Bark, and Chocolate Fudge Brownies, one of the reasons I love this recipe so much is that it’s so easily adapted to make it the perfect present for anyone in your life. Of course, the easiest way to do that is simply to replace the Bounty bars with whatever their favourite chocolate bar is – I can see it working great with Snickers, Caramel chocolate bars, or Twirls (mmmm), but here are another few ideas I’m ridiculously excited about –
- White chocolate fudge with baileys
- Milk chocolate fudge with crumbled oreos
- Dark chocolate fudge with peanut butter and marshmallows
For anyone in the US, Bounty bars are very very similar to Mounds bars! Although, Bounty is a far better name…
- 550g chocolate
- 397g can condensed milk
- 4 bounty bars (there's 5 in a multipack, so one for you!!)
- First, line a 9"x9" baking tray with parchment paper and set aside. Cut up your bounty bars into small bite size chunks. Wastage will inevitably occur - don't worry, I've factored into the recipe that some of the bounty bars will make it into your mouth rather than the fudge!
- Prepare a deep microwave proof bowl and break your chocolate up into small chunks. Pop into the microwave and heat on full power at 30 second intervals. After each interval, remove from the microwave and stir. Stop before the chocolate is fully melted (about 80%) of the way there, as the residual heat will finish the job for you, and you don't want to risk burning your chocolate. Once it's nearly melted, pour in your can of condensed milk, and stir well using a large spatula/scraper.
- Working quickly, drop in half of your bounty pieces and stir, then spoon out the mixture onto your pan and spread into a roughly even square. Quickly place more bounty pieces on top, pushing them into the fudge, and then pop the tray into the fridge to set. It'll need 2 hours, after which, using a sharp knife that's been dipped in boiling water and wiped off, you can cut it into generous pieces, and pop into gift bags, or serve.
- Keep the fudge in the fridge in the warmer months.
Have you ever made fudge before? When making these as a gift, I love to pop a generous portion into a presentation bag (find them in Lakeland) and tie with pretty ribbon. This recipe makes enough for about four generous gift bags – depending on how many pieces you eat along the way!
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