Bounty Fudge
Does the combo of coconut, chocolate, and Bounty bars make your heart race? Then you've just found your new favorite treat. This Bounty fudge was made for you!
Servings: 20 pieces
Ingredients
- 1 can sweetened condensed milk 397 grams/14 oz
- 340 grams chocolate I used half milk chocolate and half dark chocolate
- 1 tsp vanilla extract
- 1 bag mini Bounty bars 13 pieces
- 50 grams shredded coconut + extra for decorating
Instructions
- First, line a small baking dish of about 20 × 20 cm (8 x 8-inch) with parchment paper. Cut the Bounty bars into six pieces each and set aside.
- Add the sweetened condensed milk, chocolate, and vanilla extract to a saucepan. Heat over low heat, stirring continuously until the chocolate has completely melted.
- Remove from the heat and stir the shredded coconut into the fudge mixture, followed by the pieces of Bounty bars. Pour the mixture into the prepared baking dish and sprinkle a little extra shredded coconut over the top.
- Let the fudge cool and set for about 3 hours. You can also place it in the refrigerator (covered) to firm up. Once set, cut the fudge into squares.
Tips
- You can also make this fudge using only milk chocolate or only dark chocolate.
- You'll see from the recipe images that I cut the fudge into about 20 larger pieces, but you can easily cut it into much smaller squares as well, yielding around 40–60 pieces.
How to store
Store the Bounty chocolate fudge covered in the refrigerator. It will keep well for about a week.