Line a 20 cm (8 inch) square cake pan with enough baking paper to cover the base and extend up the sides of the pan. Combine chopped chocolate, condensed milk, and butter in a saucepan, stir constantly over a low heat until butter and chocolate are melted and the mixture thickens slightly (or place in a heat resistant bowl and microwave on HIGH for 3 minutes and stir until smooth).
Stir in chopped glace cherries and desiccated coconut. Pour mixture into prepared pan and top with 5 even rows of hazelnuts. Refrigerate until set. Cut evenly into 25 squares (these will each have 1 hazelnut on top of slice). Fudge will keep for several weeks (if you can leave it alone for that long) in an airtight container in the refrigerator.
Source: From a Magazine cutting I had.
By Lorraine from Perth, Western Australia
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This is an easy to make fudge. Creamy and delicious. Made with candied cherries.
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