This fudge recipe has been in my family for generations. It is not overly sweet but sweet enough. It hits all the right places at all the right times. This was my grandmother's recipe that my Mom and aunt have continued to use and pass along through generations. As a variation, you can also add walnut pieces. The key to this recipe is finding a good coconut. A lot of the east or west indian stores has them as well as some super markets. You can also use grated coconut if that makes life easier.
2 lbs white sugar
1 tin condensed milk (300 ml)
1 tin evaporated milk (300 ml)
1 dried coconut
Mix sugar, condensed milk and evaporated milk in a large pot.
Grate coconut on the finest side of grater. Add one cup water and let soak for ten to fifteen minutes. Strain water from coconut and squeeze the coconut to extract as much of the water as possible. The liquid will look like milk. Add the coconut milk to the sugar and milk in pot.
Cook mixture on medium heat, stirring frequently, for approximately one hour. (If the mixture is not stirred enough the finished product will be sticky like toffee)
NOTE: to test if the fudge is ready - put a spoonful in a small bowl with cold water. It should be firm in a couple minutes.
Pour mixture in a large greased pan (approximately 14 inches by 9 inches). Leave to cool and harden for 30 to 45 minutes. Cut into squares.