Fudge is a wonderful gift to make and giveaway at Christmas. Stored in a tin, it will last two weeks. We like to make a selection of flavours and package them as presents. This recipe is for a boozy Malibu chocolate fudge that always goes down well.

Equipment needed
Heavy based pan
8″ tin.

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400g dark chocolate (bounrville)
397g of sweetened condensed milk
25g butter
100g icing sugar
12 glace cherries
Desiccated coconut
4tbsp of Malibu

How to make

Break up the chocolate into squares and put into the pan with the condensed milk and butter. Bring to the boil on a medium heat and stir at all times until the ingredients have melted and combined. Sieve in the icing sugar and stir in. Add the Malibu and stir in.

Pour into a lined 8″ tin. (line it with grease proof paper). Carefully put the cherries into the fudge mix minding your fingers and push them in. Dust over with the coconut. Allow to chill in the fridge for three hours or overnight before cutting up.


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