christmas fudge
- 400g dark (70% cocoa), milk or white chocolate, chopped
- 1 cup (250ml) sweetened condensed milk
- 60g unsalted butter
to decorate
- 10-12 candy caramels, crushed
- ¼ cup edible silver sprinkles
- 6 peppermint candy canes, crushed
- Line a 10cm x 20cm loaf tin with non-stick baking paper+.
- Place the chocolate, condensed milk and butter in a glass bowl over a saucepan of simmering water. Stir until smooth and glossy.
- Pour the mixture into the prepared tin and smooth the top. Add the toppings of your choice. Refrigerate for 6 hours or overnight until set.
- Cut the fudge into small squares. Keep refrigerated in an airtight container until ready to gift or serve.
- To gift the fudge, wrap sheets of non-stick baking paper and simply tie the ends with string or ribbon, or cut squares of non-stick baking paper and place them in a egg cartons. Makes 16 squares
+ We used Glad to be Green® Compostable Brown Paper.
© DONNA HAY GROUP
