Chocolate Fudge


  • Sweetened Condensed Milk   –   1 Tin (400 gm)
  • Cashew Nut (Powdered)  –  100 gm
  • Cocoa Powder   –  3–3 tbsp
  • Milk  –  100 ml
  • Chocolate Essence  –  2 Drops
  • Recon CocoCare Coconut Oil  –  100 ml
  • Dry Grated Coconut  –  For garnish


– In an aluminum deep cooking pot, add CocoCare® Coconut Oil and the sweetened condensed milk and cook on medium heat to a soft ball consistency.

– Mix the cocoa powder in the milk and add to the pot once the mixture reaches soft ball consistency.

– Again cook to a soft ball consistency (The mixture becomes slightly thin due to addition of milk).

– Once it reaches soft ball consistency, add the powdered cashew and mix well.

– Turn off the flame and add the essence and mix.

– Remove in a greased aluminum tin or a greased tin mould or a Ramekin.

– Garnish with dry grated coconut and serve.

Cooking Instructions:

To be cooked in a deep dish (non-stick), start on low flame and gradually increase temperature to medium flame when the oil and condensed milk are completely mixed.

Serving Temperature:

Room Temperature