- 1 x 397g Can of Condensed Milk
- 240g Dark Chocolate
- 1/2 tsp Vanilla Extract
- 1/2 tsp Bicarbonate of soda
- 200g White Chocolate
- 65g Smooth Peanut Butter
- 8″ (20cm) Square Baking Tin
- Lightly grease and line the base & sides of your baking tin. Make sure to leave an overhang so you can pull out the fudge at the end.
- Break the dark & white chocolate into pieces. Then take out two medium sized saucepans.
- In one, pour in half the condensed milk, the dark chocolate, vanilla extract & half the bicarbonate of soda.
- In the other, pour the remaining half of condensed milk, the white chocolate, the peanut butter & the remaining half of bicarbonate of soda.
- Gently melt both over a low heat until everything is melted & smooth. Stir regularly.
- Pour the chocolate mixture into the prepared tin and spread out with the back of a spoon.
- Top with the peanut butter mixture then take a skewer or knife and swirl, creating a marble like effect.
- Leave at room temperature for 20 minutes or so to cool down before placing in the fridge to set for at least 3 hours.
- When completely set, lift the fudge out of the tin & slice into a 6 x 6 grid, making 36 pieces.
- Store in the fridge in an airtight container. This will keep for at least a week.
Source: Kitchen Mason
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