Yummy. Delicious. Fudge. Have I tempted you?
After a few failed attempts at making fudge, I think I’ve finally cracked the code. In the past I have had issues with my fudge not setting. One attempt resulted in a “fudge” that has the consistency of whipping cream. This became a delicious sauce for pouring over ice cream. On the contrary, my attempt at making Peanut and Carmel Fudge resulted in a viscous mess that could only be destined for the bin, well, it went in the bin after I ate some semi-solid fudge and then felt somewhat ill.
So after my various mishaps, I can safely say that this fudge was extremely easy to make and I highly recommend you try it yourself if you’re fond of a square or two. This recipe cuts into 36 reasonable sized pieces but that’s subjective.
Hope you enjoy!
1 tin condensed milk
400g milk chocolate
125g icing sugar
Line an 8″ cake tin with greaseproof paper.
Melt the chocolate and butter in a bowl over a saucepan of barely simmering water.
Once melt, stir in the condensed milk and mix until incorporated.
Remove from the heat and beat in the icing sugar.
Transfer to the prepared tin, spread out to the edges and sprinkle over some or a lot of honeycomb.