Recipe By Debbie Hargreaves
This is an alternative way to make a fudgy sweet treat that takes out the need for constant stirring. It’s an ideal method for those of us who have difficulty with upper body mobility such as arthritis.
Ingredients:
- 1 can of condensed milk* (397g)
- 500g Dark Melt and Pour OR 550g Milk Melt and Pour OR 600g* White Melt and Pour
-
1-2 teaspoons of Just Flavour (to taste)
Method:
- Prepare a 9” x 9” tin with a strip of baking paper the same width but with
plenty of overlap at each end. - Place your choice of Melt and Pour into a large glass jug or bowl.
- Pour over all the condensed milk.
- Add your chosen Just flavour and mix until all the buttons are coated.
- Microwave on full power at 30 second intervals, stirring after each interval until all the Melt and Pour is incorporated.
- Immediately pour into your prepared tin, pushing into the corners and making it as level as you can.
- Fold the overlaps of baking paper over the top and press down gently.
- Leave to set overnight or if in a rush, refrigerate for 2-4 hours.
- Once set, peel the overlaps away and use them to lift the fudge out of the tin.
- Leave for an hour until the fudge has had chance to ‘breathe’ and no longer feels tacky. Then turn out on to a clean piece of baking paper and allow the underside to do the same.
- Cut your fudge into chunks and you’re done!
Suggested flavour combinations:
- Dark Melt and Pour with Mint Just Flavour
- Milk Melt and Pour with Orange Just Flavour – try adding some orange zest to the top before it sets.
- White Melt and Pour with Raspberry Just Flavour – I added freeze dried raspberries too.
Caramel Fudge:
To make caramel fudge, use a caramel condensed milk with 600g White Melt and Pour. I also add a tsp of Salted Caramel Just Flavour.
The flavour possibilities are endless, just experiment with whatever you feel goes well together and have fun!
This fudge makes a great gift when packaged into cellophane bags and tied with a pretty ribbon.
Storage: Keep covered in a cool dry place and it will last for at least 2 weeks.
If refrigerated or kept in an airtight container it will be a little sticky but just let it ‘breathe’ again and it will be fine.
Tip: You can use our Belgian chocolate chunks to make this fudge extra luxurious, but adjust your quantities as follows:
400g Dark chocolate
450g Milk Chocolate
500g White Chocolate
