Fig and Golden Coconut White Chocolate Fudge

I have been waiting for this day for a very long time. Today's the day I head off to Paris to catch my flight to Greece, where I'll be spending a month on the most picture perfect, idealistic island ever with my family who lives there. Got that?

TODAY.

And from this moment onwards, I'm switching my crown as Queen to be a GODDESS. Much more fitting, heritage-wise, and frankly I like the look of those toga dresses.

So what better breakfast for a Greek Goddess than something wickedly sweet like white chocolate, something exotic and holiday-ey like coconut, and something traditional but sexy like a fig?

Can't think of one thing.

So girls- channel the goddess, eat impossibly delicious (like seriously IMPOSSIBLY- its too good, just too amazing) morsels of this fudge like there is no tomorrow unless you say there is...

And guys...??? Well make this for the girl you love, I guess there is nothing stopping you from being her Zeus no matter what you look like when you're armed with this stuff.

Fig and Golden Coconut White Chocolate Fudge

Ingredients-

600g of good quality white chocolate (the one I use comes with shredded coconut already, so look for that if you can)

375g can of sweetened condensed milk

1 teaspoon of vanilla extract

1 1/2 teaspoons of lemon juice

A pinch of salt

175g of dried figs, chopped into 6ths at minimum

*100g of lightly toasted shredded coconut- if you can't find a chocolate with it (Shame on you're supermarket if you can't because that by itself is pretty special in itself)

Method-

Grease and line a 20cm square baking tin, or any other shape depending on how brave you are at experimenting with the shape and width of your fudge.

Heat a medium saucepan over low heat, and add the white chocolate and condensed milk. Stir frequently and ensure that there isn't any chocolate sticking on the bottom and burning (white chocolate is an absolute trickster when it comes to that).

Cook until all is well-combined and melted evenly, should take around 5 or so minutes.

Remove from heat then add in the lemon juice, salt and vanilla extract.

Stir in the figs (and coconut if necessary).

Pour into your prepared tin and place in the fridge to set for a minimum of 3 hours.

Once set, cut and serve as you wish-in my case it was served from knife to mouth in the morning sunshine. Simply heavenly....