30g butter, chopped
395g can condensed milk
360g Caramilk chocolate, chopped
20g (1/4 cup) desiccated coconut
40g (1/4 cup) white choc melts, melted, to drizzle
Lightly grease four 6-hole (40ml capacity) ice cube trays (24 holes in total) (see note). Melt the butter in a saucepan over low heat. Add the condensed milk and Caramilk. Stir until melted and smooth. Remove from the heat and stir in the coconut.
Divide the Caramilk mixture among the ice cube trays and place in the fridge for 4 hours or until set.
Release the fudge from the trays and place upright on a board covered with baking paper. Place the melted white chocolate into a small piping bag or resealable bag and snip off a corner. Drizzle chocolate over the fudge. Allow to set before serving.
We used silicone ice cube trays, which makes it easier to pop out the fudge cubes once they’re set. Alternatively, line each hole in the tray with a strip of baking paper so you can lift them out.
Store the fudge in an airtight container in the fridge.