Proper fudge can be quite tricky to make, so it’s handy to have a recipe for a super easy version that can be whipped up in next to no time.
Prep + Cooking Time: 15 Minutes
2 x 395g (12½-ounce) canned sweetened condensed milk
100g (3 ounces) butter
1 cup (150g) dark chocolate Melts
2 x 375g (12-ounce) packets white chocolate Melts
red gel food colouring
1 candy bracelet, elastic removed
¼ cup (10g) freeze dried raspberries
2 teaspoons icing (confectioners’) sugar
Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper, extending the paper 3cm (1¼ inches) over the sides.
Combine condensed milk and butter in a large microwave-safe glass bowl. Microwave on High (100%) for 2 minutes; stir well. Microwave a further 2 minutes or until well combined and smooth.
Melt dark chocolate in a small microwave-safe glass bowl, on High (100%) in 30-second bursts, stirring, until melted and smooth.
Add white chocolate to condensed milk mixture and stir until melted. Mixture will thicken, so you will need to work quickly. Add a few drops of food colouring and swirl it through. Spread mixture into pan; level surface. Quickly spoon dollops of dark chocolate onto fudge and tap pan on bench a few times to level chocolate. Using a wooden skewer, lightly swirl chocolate through fudge. Cool, uncovered, for 30 minutes. Refrigerate for 1 hour or until firm.
Transfer fudge to a chopping board. Using a hot knife, cut fudge into 4cm (1½-inch) squares. Serve topped with candy and freeze dried raspberries; dust with icing sugar.
Tip: Using gel food colouring is essential for a vivid colour; liquid colouring will affect the setting of the fudge. Store fudge layered between pieces of baking paper in an airtight container. Fudge also makes a beautiful handmade gift. Pop into mason jars topped with cute fabric and use a rubber band to hold it in place, then pretty it up with ribbon or place in little boxes with waxed paper.