The Australian Women’s Weekly Food Magazine - - Celebrate Kids -


Fudge can be quite tricky to make, so it’s handy to have a recipe for an easy ver­sion that can be made quickly. 2 x 395g cans sweet­ened con­densed


100g but­ter

1 cup (150g) dark cho­co­late Melts

2 x 375g pack­ets white cho­co­late Melts red gel food colour­ing

1 candy bracelet, elas­tic re­moved

¼ cup (10g) freeze−dried rasp­ber­ries 2 tea­spoons ic­ing su­gar

1 Grease a deep 20cm square cake pan; line base and sides with bak­ing pa­per, ex­tend­ing the pa­per 3cm over the sides.

2 Com­bine con­densed milk and but­ter in a large mi­crowave−safe glass bowl. Mi­crowave on High (100%) for 2 min­utes; stir well. Mi­crowave for a fur­ther 2 min­utes or un­til well com­bined and smooth.

3 Melt dark cho­co­late in a small mi­crowave−safe glass bowl on High (100%) in 30−se­cond bursts, stir­ring, un­til melted and smooth.

4 Add white cho­co­late to con­densed milk mix­ture and stir un­til melted. (Mix­ture will thicken, so you’ll need to work quickly.) Add a few drops of food colour­ing and swirl it through. Spread mix­ture into pan; level sur­face. Quickly spoon dol­lops of dark cho­co­late onto fudge and tap pan on bench a few times to level. Us­ing a wooden skewer, lightly swirl cho­co­late through fudge. Cool, un­cov­ered, for 30 min­utes. Re­frig­er­ate for 1 hour or un­til firm.

5 Trans­fer fudge to a chop­ping board. Us­ing a hot knife, cut fudge into 4cm squares. Serve topped with candy and freeze dried rasp­ber­ries; dust with ic­ing su­gar.

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