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Decadent Chocolate Fudge
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Lancewood Decadent Chocolate Fudge

Ingredients

500 ml soft brown sugar  or 300 g treacle / muscovado sugar
385 g condensed milk
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
80 g dark chocolate
30 ml cocoa powder
250 ml icing sugar

Method

Be careful when beating the hot mixture and avoid splatters. Be extra cautious when handling as the mixture becomes extremely hot. Use only glassware that is heat and microwave proof.

Line a 18 cm x 15 cm pan or dish with baking paper. Spray with non stick spray.

In a deep glass heatproof dish suitable for use in the microwave oven, beat together the sugar, condensed milk and cream cheese.

Microwave on high for 2 minutes. Scrape down the sides with a spatula and beat until smooth using either an electric beater or a whisk. Repeat 5 more times.

Melt the chocolate and whisk into the sugar mixture. Add the cocoa and icing sugar and mix until well blended.

Spoon into the prepared pan and spread out evenly. If using a topping, scatter on top  and press lightly into the fudge. Leave to cool.

Refrigerate for 2 hours.

Turn out and cut into blocks. The perfect anytime family treat!

HINTS & TIPS:

  • Use Mascarpone instead of Cream Cheese.
  • Chop 50 g pecan nuts and sprinkle on top. 
  • Add 50 g cranberries for extra chewiness, topped with 50 g chopped pistachios and 50 g chopped Turkish apricots.

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