PREP + COOK TIME 15 MINUTES (+ COOLING & REFRIGERATION) MAKES 25 PIECES
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
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.