Recipe

Strawberry cream fudge

Dec 30, 2012 1:00pm
  • 20 mins cooking
  • Makes 49 Piece
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Ingredients

Strawberry cream fudge
  • 395 gram can sweetened condensed milk
  • 1/4 cup milk
  • 2 cup brown sugar, lightly packed
  • 125 gram butter, chopped
  • 2 tablespoon glucose syrup
  • 200 gram white eating chocolate, chopped, plus 50 g extra
  • 1/2 cup (20 pieces) strawberries and cream jelly lollies, finely chopped

Method

Strawberry cream fudge
  • 1
    Grease and line base and sides of a 20cm (base measurement) square cake pan with baking paper.
  • 2
    Combine condensed milk, milk, sugar, butter and glucose syrup in a heavy-based saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to a simmer.
  • 3
    Simmer gently, stirring constantly, for 12 minutes or until slightly thickened. Remove from heat.
  • 4
    Add chocolate; stir until melted and smooth. Using an electric mixer, beat fudge in a heatproof bowl for 5 minutes or until thick. Stir in lollies. Pour into prepared pan; level surface. Set aside.
  • 5
    Place extra white chocolate in a heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water). Stir for 2 minutes or until melted and smooth. Spoon into a resealable food storage bag.
  • 6
    Transfer fudge to a chopping board. Cut into 3cm squares. Snip off a small corner of chocolate bag; drizzle chocolate over fudge. Stand at room temperature for 1 hour or until set. Serve.

Notes

Glucose syrup is in the baking aisle with essences and cooking chocolate.

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