Choc/butterscotch Fudge & Raspberry Meringue Fudge

  

October 16, 2014

Choc/butterscotch Fudge & Raspberry Meringue Fudge 0 0 5 0
  • Cook: 45 mins
  • 45 mins

    45 mins

  • Yields: Depends on how big you slice the pieces 🙂

Ingredients

CHOC/BUTTERSCOTCH:

2x white chocolate 220g each

2x milk chocolate 220g each

2 tins of sweetened condensed milk

2 tbsps. butter

Butterscotch essence (I found this at Spotlight in Australia) Flavour and colour mixed together.

Raspberry Meringue:

2x white chocolate 220g each

1 tin of sweetened condensed milk

1 tbsp. butter

Mini meringues or pavlova nests (crushed slightly)

Raspberry essence (I purchased this from Spotlight in Australia) .. It was a flavouring/colour mixed together.

Directions

1CHOC/BUTTERSCOTCH:

2

3This fudge has two layers. The bottom is milk chocolate and the top layer is butterscotch flavoured.

4To prepare the first layer, break the milk chocolate into pieces and add to the SC along with 1 can of sweetened condensed milk and 1 tbsp. of butter. Turn heat to low and cook for 45 minutes, stirring every 15 minutes.

5Pour the chocolate mixture into a lined baking tray and allow to cool in the fridge whilst preparing the second layer.

6

7Second layer:

8Break the white chocolate into the cleaned SC.

9Add 1 can of sweetened condensed milk, I tbsp. of butter and 1 to 1.5 tbsps. of butterscotch essence.

10Same method .. heat for 45 minutes stirring every 15 minutes.

11Pour this mixture onto the top of the cooled bottom layer, smooth and return to the fridge to set completely. Over night if you can contain yourself 😉

12

13Remove from the pan and slice into pieces, using a clean knife. Wipe the knife if it becomes a little 'tacky'.

14

15RASPBERRY MERINGUE:

16

17Break the white chocolate into a SC along with 1 can of sweetened condensed milk, 1 tbsp of butter and 1 to 1.5 tbsps. of raspberry essence.

18Cook on low for 45 minutes, stirring every 15 minutes.

19

20Line a tray with baking paper and crunch up about 1 to 2 cups of meringue (how ever much you like), and put into the tray. Pour the raspberry chocolate mixture over the top and refrigerate till set.

21Take out of the pan, and using a clean knife, cut into pieces.

Submitted by Julia O'Brien

00:00

0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: