Recipes: White Chocolate Fudge


For the fudge:

For the icing centre

* (If you buy in 405g cans it's about 1 and a half, so you'll need to buy two)

** (a single small lemon will contain more than enough juice)

  1. Line an 8" (20cm) square tin with foil
  2. Melt the 600g White chocolate on a low heat and add the condensed milk. Stir reguarly.
  3. Remove from heat and stir in 15ml vanilla essence, salt and lemon juice.
  4. Pour half of the mixture into the tin.
  5. Place the tin in the fridge and leave to set for at least 30 minutes.
  6. Melt 50g margering and beat in cocoa and icing sugar, adding water as necessary.
  7. Once the initial layer of fudge has set spread chocolate icing over the fudge layer.
  8. Reheat the remaining white chocolate and condensed milk mixture and pour over the plain chocolate layer.
  9. Place in the fridge overnight to set.
  10. Once set remove fudge from tin using foil, and cut into 24 pieces.