Today's the ideal opportunity to make this flavour-packed fudge, since it makes a sophisticated and handmade gift for the one you love.

 

Fudge gets its melt-in-the-mouth consistency from the small sugar crystals created by beating the mixture as it cools. If you beat the mixture before it has cooled to 110C, you'll encourage larger crystals to form, which can result in a grainy texture.

Chocolate, raspberry and coconut fudge

Serves 6-8

397g tin of condensed milk

600g icing sugar

100ml milk

25g unsalted butter

A small pinch of salt

200g desiccated coconut

100g white chocolate

4tbsp raspberry jam

Place the condensed milk, icing sugar, milk, butter and salt into a medium-sized saucepan and heat gently, stirring until the sugar has dissolved. Bring to a gentle boil, checking the temperature with a sugar thermometer, until the mixture reaches 112-116C.

Add the coconut then remove the pan from the heat and allow to cool slightly before carefully beating the mixture with a wooden spoon.

Divide the mixture into two. Add the white chocolate to one part and beat until it thickens then pour it into a greased cake tin and refrigerate.

Beat the raspberry jam into the remaining mixture until it thickens, then spread it on top of the chocolate mix. Refrigerate the fudge for 1 hour until firmly set.

Once set, remove the fudge from the tin and cut it into large, evenly-sized squares.