Choc/butterscotch Fudge & Raspberry Meringue Fudge

Submitted by Julia O’Brien

Choc/butterscotch Fudge & Raspberry Meringue Fudge

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Cook Time 45 minutes
Total Time 45 minutes

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.

Instructions
 

  • CHOC/BUTTERSCOTCH:
  • This fudge has two layers. The bottom is milk chocolate and the top layer is butterscotch flavoured.
  • To 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.
  • Pour the chocolate mixture into a lined baking tray and allow to cool in the fridge whilst preparing the second layer.
  • Second layer:
  • Break the white chocolate into the cleaned SC.
  • Add 1 can of sweetened condensed milk, I tbsp. of butter and 1 to 1.5 tbsps. of butterscotch essence.
  • Same method .. heat for 45 minutes stirring every 15 minutes.
  • Pour 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 😉
  • Remove from the pan and slice into pieces, using a clean knife. Wipe the knife if it becomes a little 'tacky'.
  • RASPBERRY MERINGUE:
  • Break 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.
  • Cook on low for 45 minutes, stirring every 15 minutes.
  • Line 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.
  • Take out of the pan, and using a clean knife, cut into pieces.

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