Kitchen

Christmas Fudge

My normal go-to homemade festive gift is truffles, but this year I thought I’d branch out and try something else. Partly, this is because in the November Tesco magazine there was a recipe for what they called Microwave Speculaas Fudge. (If you don’t have a microwave, though, don’t worry: this can be made just as easily on the hob.)

I don’t often make fudge, because it usually involves staring at a sugar thermometer for ages, waiting for the mixture to reach the right temperature. With a baby in the house, that is not a feasible activity.

This recipe, though, doesn’t call for that. It just wants everything to be melted together and stirred thoroughly and left to cool on a baking tray before being cut into squares. My kind of recipe. Five or ten minutes of melting, leave it alone in the fridge until set, then maybe ten minutes of cutting at the other end.

And, actually, it was even easier than that even without a microwave, because the baby needed feeding just as I was starting to melt things, so I handed over to M to continue while I saw to Tiny.

The only thing we didn’t do was crumble some biscuits over the top. But, amazingly, we did get the specified number of squares. I don’t normally find the final quantity to be very accurate with these sorts of things (or with small cakes, for that matter), but this one was.

You will need:

400g white chocolate

200g Lotus biscoffi spread

397g tin condensed milk

Either stick it all in a pan on the hob and stir until the chocolate has melted, or microwave in 30 second bursts until the chocolate has melted. Tip onto a greased, lined tray and leave to set (probably at least 3 hours) before cutting into squares. Makes about 64.

Eat, or divide into bags for giving away.

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