Monday, December 19, 2016

Triple Chocolate Fudge

If pure chocolate fudge decadence is your idea of heaven, then look no further than the next recipe in my Christmas box series, Triple Chocolate Fudge.  There is a massive 450g of chocolate in a batch of this fudge, so it is not for the faint-hearted.  The three layers are milk chocolate, strawberry and white chocolate.

The recipe is from the December 2016 edition of Better Homes and Gardens magazine (which became my go to as I needed to choose my Christmas box items in a hurry). 

To make it, you will need:

2 x 395g tins of condensed milk
2 cups sugar
1/3 cup glucose syrup
250g butter, chopped
150g milk chocolate, finely chopped
300g white chocolate, finely chopped
1 tsp strawberries and cream essence
red food colouring

Grease and line a 20cm x 30cm lamington tin. 

Put the condensed milk, sugar, glucose and butter into a medium saucepan for 10 minutes over low heat (do not allow the mixture to boil), then once the sugar has dissolved, allow the mixture to cook, stirring constantly, for a further 8 minutes.  (Do watch it carefully - I had to strain burnt bits out of mine).

Divide the mixture into 3 even parts.  Into one part, stir through the milk chocolate.  Stir half of the white chocolate through each of the remaining bowls.  Add the strawberries and cream essence and red food colouring to one of the white chocolate and stir through until smooth.

Spoon the milk chocolate mixture into the prepared tin, smooth the surface and freeze for 10 minutes.  Spoon the strawberry layer over the milk chocolate layer, smooth and freeze for 10 minutes.  Repeat with the remaining white chocolate layer.  Refrigerate for 1 hour or until set, then cut into small squares.


Liz That Skinny Chick Can Bake said...

MY fudge loving family would adore this layered confection! Perfect holiday treat!

Lorraine @ Not Quite Nigella said...

Wow that's definitely rich in chocolate. It sounds wonderful! :D

Margaret said...

450 gm of chocolate. Be still my heart. I would LOVE these. Thanks for sharing the recipe.