Choc/butterscotch Fudge & Raspberry Meringue Fudge
October 16, 2014
- Cook: 45 mins
- Yields: Depends on how big you slice the pieces 🙂
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.
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 😉
13Remove from the pan and slice into pieces, using a clean knife. Wipe the knife if it becomes a little 'tacky'.
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.
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
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.