Step 1: Melt the White Chocolate
- In a microwave-safe bowl, combine white chocolate and sweetened condensed milk.
- Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
Step 2: Mix in the Tropical Goodness
- Stir in vanilla extract and sea salt.
- Fold in chopped dried mango, pineapple, coconut, and macadamia nuts.
Step 3: Set the Fudge
- Line an 8×8-inch pan with parchment paper.
- Pour the fudge mixture into the pan, smoothing the top.
- Sprinkle extra coconut and nuts on top for decoration.
Step 4: Chill and Slice
- Refrigerate for at least 2 hours, or until firm.
- Cut into squares and enjoy your tropical fudge!
Serving and Storage Tips
Serving Suggestions
- Serve chilled or at room temperature for the best texture.
- Pair with coffee, tea, or tropical smoothies.
- Gift-wrap in decorative boxes for a homemade edible present.
Storage & Freezing
- Store in an airtight container in the fridge for up to 2 weeks.
- Freeze for up to 3 months, and thaw in the fridge before serving.
Variants
- Dark Chocolate Twist: Use half white and half dark chocolate for a marbled effect.
- Nut-Free Option: Replace nuts with extra coconut or dried banana chips.
- Extra Creamy Fudge: Add 1 tablespoon coconut cream for a silkier texture.
- Spiced Fudge: Add ½ teaspoon cinnamon or cardamom for warm depth.
FAQ
1. Can I use fresh fruit instead of dried?
No, fresh fruit adds too much moisture and prevents the fudge from setting properly.
2. What’s the best way to cut fudge cleanly?
Use a sharp knife warmed under hot water, wiping it clean between cuts.
3. Can I make this dairy-free?
Yes! Use dairy-free white chocolate and coconut condensed milk.
4. How do I toast coconut for extra flavor?
Spread it on a baking sheet and toast at 350°F (175°C) for 5 minutes, stirring once.
5. Can I add other tropical flavors?
Absolutely! Try adding chopped dried papaya, passion fruit powder, or lime zest.
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