jaffa nutella fudge

taste.com.au - - WEEKEND -

makes 24 pieces | prep 15 mins (+ 21 ⁄ 4 hours chill­ing time) cook­ing 5 mins

180g milk choco­late, chopped 60g but­ter, chopped 395g can sweet­ened con­densed milk 225g ( 3 ⁄4 cup) Nutella 1 tsp finely grated or­ange rind ¼ tsp sea salt flakes 340g pkt Allen’s Jaf­fas 60g dark choco­late, melted

1 Line a square 20cm (base mea­sure­ment) cake pan with plas­tic wrap. Place the milk choco­late and but­ter in a large heat­proof bowl over a saucepan of sim­mer­ing wa­ter (make sure the bowl does not touch the wa­ter). Cook, stir­ring oc­ca­sion­ally, un­til melted and com­bined. Stir in the con­densed milk, Nutella, or­ange rind and salt. 2 Place one-third of the Jaf­fas in a snap-lock plas­tic bag. Seal and then use a rolling pin to lightly tap the Jaf­fas to smash them a lit­tle. Stir the smashed Jaf­fas into the Nutella mix­ture. Trans­fer the mix­ture to the pre­pared pan and press the re­main­ing Jaf­fas over the top. 3 Place in the fridge for 2 hours or un­til firm. Cut into 24 pieces. Place on a lined bak­ing tray. Driz­zle with the melted dark choco­late and return to the fridge to chill for 15 min­utes or un­til set.

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