Lemon Myrtle and Coconut Fudge Recipe
Celebrate the flavours of native Australia with this delicious Lemon Myrtle and Coconut Fudge Recipe – a creamy, aromatic sweet treat ideal for foodservice professionals looking to create high-impact festive menu additions. With a smooth texture, vibrant flavour, and an optional tempered chocolate coating, this fudge is perfect as a seasonal special for your café counter or as a festive dessert menu offering.
This recipe yields approximately 600–700g of fudge, cut into 110 bite-sized pieces – making it ideal for catering or batch production.
Use a Range of Nestlé Professional Ingredients
The recipe showcases three standout Nestlé Professional ingredients:
- NESTLÉ Arctic Buttons (White Couverture Chocolate): These premium white chocolate buttons melt smoothly and blend effortlessly into the fudge base, delivering a creamy sweetness and luxurious mouthfeel.
- MAGGI Coconut Milk Powder Mix: For this recipe, use a ratio of 1 part MAGGI Coconut Milk Powder Mix to 2 parts warm water to create a coconut cream. This versatile ingredient adds rich tropical flavour and a silky texture, enhancing the native lemon myrtle profile.
- NESTLÉ Continental Bitter Dark Couverture Chocolate (optional): Used for coating the fudge, this dark chocolate adds a sophisticated contrast and elevates the final product with a glossy finish and satisfying snap.
Together, these ingredients ensure consistency, quality, and ease of use in professional kitchens.
Perfect for Christmas and Seasonal Gifting
This fudge is designed with gifting in mind. Its creamy texture and aromatic lemon myrtle flavour make it a standout addition to any festive menu. Wrap pieces in gold foil or place in custom-branded boxes to create a memorable seasonal product.
Add Tempered Chocolate for a Premium Touch
For a premium finish, coat the top and bottom of each piece with tempered dark chocolate using NESTLÉ Continental Bitter Dark Couverture Chocolate. See our Celebration Chocolate Bars recipe for the complete guide to tempering chocolate.
Here’s a brief overview:
- Melt the chocolate to 45°C
- Table two-thirds of the chocolate down to 29°C
- Return it to the bowl and cool to 32°C for use
Professional Tips for Foodservice Success
- Customise with native herbs or fruit powders for seasonal variations
- Use tempered chocolate for coating to enhance presentation
- Package and label for that extra festive touch
- Store in a cool, dry place to maintain texture and flavour
- 400g NESTLÉ Arctic Buttons (White Couverture Chocolate)
- 400ml coconut cream | made from MAGGI Coconut Milk Powder Mix
- 3g lemon myrtle | ground to dust
- 900g caster sugar
- 300g glucose
- 100g NESTLÉ Continental Bitter Dark Couverture Chocolate | tempered (optional coating)
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1Line a 21cm x 31cm x 3cm deep tray with baking paper.
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2In a medium saucepan place coconut cream, lemon myrtle, sugar and glucose. Bring to the boil, cook the mix until 117°C. Remove from heat.
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3Add the chocolate and mix until dissolved and pour into the tray, bang out the air bubbles. Cool on a wire at room temperature allow to dry overnight on a bench.
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4Optional: Coat bottom and top with tempered chocolate. Set, cut into bitesize pieces and serve.
- Recipe makes 600 - 700g Fudge or 110 bite-sized pieces. Preparation time requires additional overnight drying time.
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