This fudge is a real treat – creamy white chocolate and smooth condensed milk are combined with butter for an extra rich taste. Top it off with your favourite decoration and it will look as good as it tastes.
Not long after I started this blog I shared a recipe for chocolate fudge. I made this with the girls while Will was out at Beavers and recently he’s been asking if he can make some too.
I bought light condensed milk to make this – given that the other ingredients are butter and a huge amount of white chocolate I don’t know why I was trying to make this a healthy fudge but it didn’t really work… The lower fat condensed milk didn’t change the taste but it did make it much more soft. After 24 hours in the fridge it was still slightly gooey so I gave up and put it in the freezer for an hour to set. It worked a treat – the coldness really suited the rich taste and it was still easy to cut. Next time we make fudge I’ll put it straight in the freezer to set quickly.
This recipe also needs butter rather than margarine. Butter is much more firm, which is what we want for a good fudge.
You can use any topping to decorate this. As far as my little people are concerned nothing beats sprinkles but we branched out and added some mini smarties and sugar stars. Grated milk chocolate or strawberry chunks would look pretty (you could stir strawberries or raspberries through the mixture once you’ve melted the chocolate), or how about some mini eggs as we’re only a month away from Easter?
Makes 36 adult sized chunks
- 400g white chocolate
- 1 x 397g tin condensed milk
- 25g butter
- Your choice of decoration
- Line a medium-sized roasting dish with greaseroof paper.
- Measure the butter into a large mixing bowl.
- Break the chocolate into pieces and add to the bowl.
- Pour the condensed milk over the other ingredients.
- Heat in the microwave in 20 second bursts, stirring between each go. Ours had completely melted on the fifth time.
- Pour the fudge mixture into the roasting tin and smooth it out with the back of a spoon. Then add any decoration.
- Put in the fridge for at least 4 hours or overnight. Alternatively freeze for 1-2 hours.
- Take the fudge out of the tray using the greaseproof paper and cut into chunks.
Store any fudge you don’t eat straight away in an airtight container in the fridge. I’ve no idea how long it will stay fresh for, our fudge has never lasted longer than 2-3 days.
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