This is the most basic of fudge, and has the added benefit of being egg-free. Like all my recipes it is very versatile – feel free to replace the flavours with your own.
- 225g chocolate
- 100g sweetened condensed milk
- 1 tsp vanilla essence
- 1/3 cup pistachios and dried cranberries (craisins)
- melt chocolate, stir in other ingredients, pour into tray and refrigerate.
- remove after 2 hours and cut into bite-sized pieces
I’ve also tried the recipe successfully with dark chocolate chips and Baileys, with Kahlua and chocolate coated coffee beans, and with milk chocolate (instead of white) and gingerbread chunks. Keeps for at least 2-3 weeks in the fridge, and also fairly successfully on the shelf provided it’s not too hot.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on firstname.lastname@example.org