I'm in love with Granny Mac's fudge (Mt Tambourine Fudge) but I can say this fudge, was even better.
It's certainly not healthy, or vegan, but I had to share this sprinkle-covered baby all the same.
Ingredients
- 400g Good quality white cooking chocolate, cut or broken into small pieces (2.4 blocks - oops!)
- 250g Butter, chopped (1 stick butter)
- 3 Cups icing sugar
- 1/3 Cup cream
- 1 tsp Vanilla Essence
- Sprinkles/Hundreds & Thousands
Method
- Place the chocolate, butter, sugar and cream into a saucepan over gentle heat
- Stir continuously until all ingredients have melted and mixture is smooth, let simmer for one minute then remove from heat.
- Beat using a hand held mixer for 3 minutes, then add vanilla essence
- Pour mixture into a 20cm square cake pan lined with baking paper
- Smooth surface & coat in sprinkles
- Refrigerate until firm - this took around an hour, although we did hurry the process by popping it in to the freezer for about 30 minutes! So about 2 hours should be enough in the fridge.
- Cut into small pieces & store in an air tight container in the fridge!
Note
- In this recipe, Pete used Milkybar white chocolate
- You could easily experiment with this recipe, perhaps using regular chocolate, baileys or caramel!
- Please let me know how you go making this!
