CHOC MINT CHRISTMAS FUDGE

Makes: at least 24 pieces        Difficulty: Easy

EQUIPMENT:

20 x 30cm baking tin

INGREDIENTS:

Two x 395 g Condensed Milk
420g Caster Sugar
1/3 cup Glucose Syrup
250g Unsalted Butter
150g Dark Chocolate, finely chopped
300g White Chocolate, finely chopped
Peppermint Essence
Red food colouring
Green food colouring
Red, white and green sprinkles to decorate

METHOD:

Line the baking tin base and sides with baking paper.

Add the condensed milk, caster sugar, glucose syrup and butter to a medium saucepan. Melt together on low heat until the sugar has dissolved, stirring every now and then.

Increase heat to medium and stir constantly until the mixture has thickened. Make sure you stir right to the bottom of the pan so the ingredients don’t stick or burn.

Split the mixture evenly across three bowls. Add 150g of dark chocolate to one, and 150g white chocolate to each of the other two bowls. Add a few drops of green food colouring and peppermint essence to one, and a few drops of red food colouring to the other. Stir each bowl well until the chocolate has melted and the mixture is smooth.

Spread the dark chocolate mixture along the base of the baking tin. Smooth it to the edges and level the surface. Place it in the freezer to set for about 10 minutes. Remove from freezer. Stir the bowl of peppermint vigorously then pour it on top of the chocolate layer. Smooth the top and place back in the freezer for another 10 minutes. Remove and spread the last red layer on top of the mint. Decorate the top with sprinkles.

Place in the fridge to set for at least 6 hours, then cut into squares.

BAKING TIPS:

• Make sure the gas burner isn’t too hot otherwise your fudge mixture will burn in the saucepan.
• Ensure you stir along the bottom and edges of the saucepan to prevent the mixture getting stuck and burning.
• Before you add each layer of fudge, you will need to stir the bowl well as it begins to set slightly
• Store at room temperature in an airtight container.

Choc Mint Christmas Fudge

Triple layer Christmas fudge topped with festive sprinkles and flavoured with real chocolate and peppermint.

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Servings	Prep Time	Cook Time	Passive Time
24pieces	30mins	10mins	7.5hrs

Servings	Prep Time
24pieces	30mins

Cook Time	Passive Time
10mins	7.5hrs

Ingredients

• 790 g Condensed Milk (two 395g cans)
• 420 g Caster Sugar
• 1/3 cup Glucose Syrup
• 250 g Unsalted Butter
• 150 g Dark Chocolate finely chopped
• 300 g White Chocolate finely chopped
• Peppermint Essence
• Red food colouring
• Green food colouring
• Christmas sprinkles to decorate

Servings: pieces

Units:MetricUS Imperial

Ingredients 790 g Condensed Milk (two 395g cans) 420 g Caster Sugar 1/3 cup Glucose Syrup 250 g Unsalted Butter 150 g Dark Chocolate finely chopped 300 g White Chocolate finely chopped Peppermint Essence Red food colouring Green food colouring Christmas sprinkles to decorate Servings: pieces Units:MetricUS Imperial

Instructions

1. Line the baking tin base and sides with baking paper.
2. Add the condensed milk, caster sugar, glucose syrup and butter to a medium saucepan. Melt together on low heat until the sugar has dissolved, stirring every now and then.
3. Increase heat to medium and stir constantly until the mixture has thickened. Make sure you stir right to the bottom of the pan so the ingredients don’t stick or burn.
4. Split the mixture evenly across three bowls. Add 150g of dark chocolate to one, and 150g white chocolate to each of the other two bowls. Add a few drops of green food colouring and peppermint essence to one, and a few drops of red food colouring to the other. Stir each bowl well until the chocolate has melted and the mixture is smooth.
5. Spread the dark chocolate mixture along the base of the baking tin. Smooth it to the edges and level the surface. Place it in the freezer to set for about 10 minutes. Remove from freezer. Stir the bowl of peppermint vigorously then pour it on top of the chocolate layer. Smooth the top and place back in the freezer for another 10 minutes. Remove and spread the last red layer on top of the mint. Decorate the top with sprinkles.
6. Place in the fridge for set for at least 6 hours, then cut into squares.

Recipe Notes

• Make sure the gas burner isn’t too hot otherwise your fudge mixture will burn in the saucepan.
• Ensure you stir along the bottom and edges of the saucepan to prevent the mixture getting stuck and burning.
• Before you add each layer of fudge, you will need to stir the bowl well as it begins to set slightly
• Store at room temperature in an airtight container.

Nutrition Facts

Choc Mint Christmas Fudge

Amount Per Serving

Calories 403 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 11g 55%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 2g

Cholesterol 36mg 12%

Sodium 65mg 3%

Potassium 54mg 2%

Total Carbohydrates 57g 19%

Dietary Fiber 0.4g 2%

Sugars 54g

Protein 4g 8%

Vitamin A 8%

Vitamin C 0.1%

Calcium 14%

Iron 1%

* Percent Daily Values are based on a 2000 calorie diet.

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