Coconut fudge

A taste of tropical paradise to brighten grey days, courtesy of Whirld

Alex has been on holiday. This much is obvious, from his broad, relaxed smile and from the sort of tan no Brit could have mid-October unless he’d been somewhere other than here. “Tenerife,” he confirms happily, when we remark on his colouring. Much longer there and he’d resemble the fudge.

Fortunately for us, Alex returned with not just tan lines, but the taste of tropical paradise rendered in cream, sugar and butter—for while autumn is a beautiful season well worthy of our affection, as the leaves fall and winter’s icy fingers tighten their grip, we could do with a reminder that summer will return one day.

Cue coconut fudge—Whirld’s sensory equivalent of pina coladas by the poolside and promenades lined with palm trees. “I love coconut—in south Asian cooking and definitely in sweets,” Alex continues. The idea to add desiccated coconut to this award-winning fudge mixture was borne of the simple realisation that other people love coconut too.

Jazz it up
“Vanilla barely sells anymore. People describe their boyfriend as vanilla—you don’t want that in a fudge. We have so many classic flavours we just thought, why not jazz it up a bit?” He’s been converting people—“even those who say they don’t like coconut, in fact”—ever since. 

One bite and it’s easy to see why the fresh, tropical makeover of this sweet has garnered such popularity. Dense, giddily saccharine and steeped in rich, creamy butter, fudge has always been something of a Marmite affair. So, too, has coconut, the flavour of which has been poorly served by synthetic imitations which bear little resemblance to the aromatic reality of the drupe. 

Together they cancel each other out: the fudge lifted by coconut like palm leaves in a fragrant breeze, its texture roughened by nutty flakes; the tropical whimsy of the coconut flavour captured and sweetened by a fudge mix only the best of British ingredients could create.