FOODIE QUINE’S EASTER FUDGE
As one of Scotland’s leading food and drink bloggers, a resident of
Newtonhill and a regular visitor to Chapelton, Claire Jessiman (aka Foodie Quine) is a familiar face to many.
Sharing her passion for great Scottish produce, local restaurants and cafes and inventive recipes, Claire’s blog www.foodiequine.co.uk is the place to find great inspiration for eating out or dining in. Here, Claire shares one of her latest recipes – Easter fudge.
More of Claire’s favourite recipes and cooking tips can be found at www.foodiequine.co.uk or on the Chapelton blog.
With only two ingredients, no tricky temperatures or boiling hot sugar required, this microwave Easter Fudge is quick and easy to make. Once you’ve mastered it you can adapt the toppings to suit the occasion and personal preference. You can make it with white, milk or dark chocolate. I use supermarket own brand which works just fine. More expensive chocolate may be even better, I just haven’t tried it! You can also make it in a bowl over boiling water if you don’t have a microwave.
• 500g White Chocolate
• 1 x 397g tin Condensed Milk
• Suggested toppings – mini eggs, gummy fried eggs, Easter sprinkles
- Line a traybake tin (aprox 34cm x 20 cm) with baking paper.
- Break up the chocolate and put in a microwavable bowl
along with the condensed milk. Microwave in a series of 30
- Remove, stir and check each time until it the chocolate has
melted. Beat well with a wooden spoon until smooth.
At this point you need to work quickly
- Tip the fudge into the prepared tin and spread it with
a palette knife into a smooth and even layer. Push your
selection of Easter toppings into the fudge.
- Place the tray of fudge in the fridge to set for at least four
hours (or ideally overnight).
- Once hard cut into chunks with a large knife.