![]() LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.Try red and white nonpareils on dark chocolate, or snowflake sprinkles on white chocolate. Sprinkles: Top plain chocolate fudge with sprinkles of your choice - there are some great seasonal sprinkles available in most supermarkets or online. If you only want one batch, halve the recipe and put half of a tin of condensed milk in each bowl of chocolate. white chocolate at milk chocolate) and swirl them together in the tin. Swirled double chocolate fudge: make up two batches of contrasting fudge (e.g. I added milky way magic stars to the top of my white chocolate fudge, but buttons, jazzies, maltesers, smarties or chocolate chips would also work well. Marshmallows: Mix big marshmallows into the fudge or use mini marshmallows to top - there are some really fun seasonal shaped marshmallows around at this time of year that you could use to top the fudge too.Ĭhunks of contrasting chocolate: mix chunks of milk chocolate into white chocolate fudge or vice versa or press pieces of chocolate into the top. Walnuts, cashews, hazelnuts, pecans, macadamias or flaked almonds all work well.Ĭhopped or smashed candy cane: I popped a couple of candy canes into a plastic bag and crushed them with a rolling pin to top the other half of my dark chocolate fudge - but it this would work well with all three kinds of chocolate. Nuts: Chopped or whole nuts work well - mix in or use to top the fudge (or do both!). I used a great 'berries and cherries' mix to top some of my dark chocolate fudge this time. Vanilla Essence: a tsp of vanilla essence gives some lovely extra flavour and is particularly good in the dark chocolate fudge - mix in before beating.ĭried fruit: Cranberries are lovely at Christmas, or try raisins, blueberries, cherries, freeze dried strawberries (gorgeous in the white chocolate fudge), dried banana chips or a mix of whatever you have in the cupboard. *Suggested topping or flavourings to mix in: I like to cut mine into 6 mini slabs, scoring lines into the top and packing in cellophane bags to give as gifts. Once it has set hard, take it out and cut into pieces. ![]() Pop the tray of fudge into the fridge and leave to set. If using toppings, add at this point, pushing them into the fudge quickly before it sets. Use a palette knife or spatula to smooth the top down. Tip into the tin and spread around so it is in an even layer in the tin. If you would like to mix anything into the fudge, throw it in at this point and stir to mix in. Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly. Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Pour over the condensed milk and mix together well. If you don't have any, tin foil also works.īreak or chop the chocolate of your choice into pieces and place in a large microwavable bowl. Line a small rectangular baking tray or cake tin with baking parchment. (Optional extras): Toppings of your choice* Ingredients (fills 1 tray - approx. 6 small slabs) You can literally have a large slab of fudge setting in the fridge 5 minutes from starting making it - it doesn't get much quicker than that! It's also incredibly quick to make - I made 3 batches in one go last week, creating 6 different flavours, and the whole process took me about 15 minutes from start to finish! You just take the basic recipe and mix in extras or add tasty toppings for a different fudge to suit every taste! The great thing about this recipe is that it can be customised to make endless varieties and flavours, so it never gets dull. I make batch after batch of this every year for my family and friends at Christmas, and it never fails to impress, so I thought it was about time I shared the recipe! It's so simple that my 6 year old could make it, so this fudge is a really great homemade gift idea that children could easily make for teachers, friends or relatives, at Christmas or indeed throughout the year.
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