This is a very simple dish, which would prove very popular. It’s creamy, crumbly, and full of flavour.
Try a range of different flavours, and you can also use a range of fillings – candied fruit, biscuits and dried fruit are all great ideas.
It’s easy to make, but takes a while to clean up from afterwards, so place a little water in the pan, and heat up slightly to dislodge the bits that won’t come off easily!
To make 20 Squares
Butter, for greasing
125ml Whole Milk
1tbsp Cocoa Powder
Few Drops of Vanilla essence
1. Grease and line a baking tray about twenty centimetres square, and around three centimetres deep. Line with baking parchment, but don’t worry about being neat with it.
2. Put the Milk, Sugar, Cocoa, Butter and Vanilla into a heavy-bottom pan and cook over a low heat. After a few minutes the mixture should be bubbling slightly around the edges, use a spoon to drop a small amount into a bowl of cold water. If it stays in shape, and you can pick it up and squeeze between your fingers, it’ll be ready.
3. Remove from the Heat, and pour the Fudge into the baking tray. Let it stand for a few minutes, then add any decorations that you want – make sure you add them whilst it’s still hot, so that they’ll hold fast.
4. Leave to cool completely in a fridge, before cutting into cubes, and serving.
Photo Courtesy of: American Candy Stand Cupcakes (Aust.)