Christmas is a time of year when people pull out all the stops regarding gifting. I like the personal touches and given that the way to my heart is sometimes through my belly, baking festive treats comes naturally to me.
Chocolate fudge is a great edible gift, and this version — complete with Christmas sprinkles and/or candy cane bits — looks pretty nifty when it’s packaged in a box and tied with a ribbon.
- 400g tin condensed milk
- 350g milk chocolate
- 1 tsp vanilla essence
- 1/2 tsp salt
- Christmas sprinkles or candy canes, to decorate
- Line a 1.25L loaf tin with baking paper, leaving some overhanging the sides.
- Place condensed milk and chopped chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until it is melted and smooth. Stir through vanilla and salt. Pour into prepared tin and smooth the top. Working quickly before it sets, add Christmas sprinkles to the top.
- Refrigerate for 2 hours, then use overhanging paper to lift the fudge from the tin. Slice into squares.