Easy Decadent Chocolate Fudge
Ingredients:
500 ml soft brown sugar
385 g condensed milk
250 g LANCEWOOD® Mascarpone
80 g milk 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. Be careful when handling the bowl, as it may be hot. Scrape down the sides with a spatula and beat until smooth using either an electric beater or a whisk. Repeat 3 to 4 times until smooth. Take care when handling the heated mixture.
- 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:- 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.
Made With This Product(s)
