The Cairns Post

WHITE CHOCOLATE CRACKLE FUDGE

MAKES 40. PREP 4 HRS 30 MINS. COOK 10 MINS

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INGREDIENT­S

• 105g (3 cups) rice bubbles

• 85g (1 cup) desiccated coconut

• 50g copha or coconut oil

• 280g white chocolate, chopped

WHITE CHOCOLATE FUDGE

• 395g can sweetened condensed milk

• 540g white chocolate, chopped

• 25g salted butter

• 1 tsp vanilla extract

• ½ cup pistachios, chopped

• 75g (½ cup) dried cranberrie­s, chopped

METHOD

1 Line the base of a 20 x 30cm slice pan with baking paper, allowing the paper to extend 3cm over each long side. Combine the rice bubbles and coconut in a large bowl.

2 Place the copha or coconut oil and 180g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir occasional­ly for 2 minutes or until smooth.

3 Add the chocolate mixture to the rice bubble mixture and stir to combine. Spread over the base of the prepared pan, smoothing the surface. Place in the fridge for 1 hour or until set.

4 Meanwhile, make the white chocolate fudge. Place the sweetened condensed milk and chocolate in a saucepan. Melt over medium-low heat, stirring often, for 5 minutes or until smooth and combined. Stir in the butter and vanilla extract until smooth and combined. Remove the pan from the heat and stir in the pistachios and cranberrie­s. Spread the fudge layer over the white chocolate crackle layer, smoothing the surface. Place in the fridge for 3 hours or until set.

5 Place the remaining 100g white chocolate in a microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway, for 1 minute or until melted and smooth. Spoon the chocolate into a snap lock bag. Snip off one corner and pipe the chocolate over the slice. Place in the fridge for 30 minutes or until set.

Cut into small pieces to serve.

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