Various chocolate flavours can be used for this fudge and you can decorate it with various chocolates or lollies – whatever you like.
Makes approx 50 small pieces using a 20 x 20 cm (8 x 8 inch) baking tray
Preparation 5 mins • Cook 1½–2 hours
Ingredients
500 g (1 lb 2 oz) chocolate
1 tablespoon butter
1 tablespoon vanilla essence
395 g (14 oz) tinned sweetened condensed milk
Method
PEANUT BUTTER & HAZELNUT CHOC FUDGE – Paulene Christie
Ingredients
Method
MALTESER FUDGE – Susie Adams
Use the master recipe above, plus a small packet of Maltesers and a little white chocolate for melting and drizzling.
Stir the Maltesers through the fudge mixture at the end of cooking, before pouring into the tray to set. When the fudge has set, melt the white chocolate in the microwave and drizzle over.
JAFFA FUDGE – Melodie Tapp
Use the master recipe above, plus add the zest of ½ orange in Step 1, and press a packet of Jaffa lollies into the fudge when it has been poured into the tray to set.
COOKIES ’N’ MINT FUDGE – Demi Cooper
Substitute milk chocolate for white chocolate in the master recipe above, plus 1–2 teaspoons of peppermint essence instead of the vanilla essence, and 3 teaspoons of green food colouring, 1 packet of Oreo biscuits and a squirt of Choc Ice Magic.
Carefully mix the green food colouring into the can of condensed milk, one teaspoon at a time, and add to the fudge mixture in the slow cooker at the start of cooking. After cooking, roughly crush the biscuits and mix ¾ of the packet into the fudge mixture. When fudge has been poured into the tray to set, sprinkle remaining crushed biscuits over the top, and decorate with a swirl of Choc Ice Magic.
This recipe is taken from Paulene Christie’s best selling book Slow Cooker Central. If you loved this recipe and want to see more, you can purchase the book here.