Neapolitan Fudge

Neapolitan Fudge: 
Source: Coles Magazine

Makes: 80 Squares - Prep 30 mins (+ 6 hours setting time) - Cooking 45 min

2 x 395 g cans sweetened condensed milk
1 cup (220g) brown sugar
1/3 cup (115g) glucose syrup
250 g butter, chopped
200 g milk chocolate, finely chopped
1 cup (220g) caster sugar
300 g white chocolate, finely chopped
1 tsp Queen Strawberry Essence
Red Liquid Food Colouring

Grease and line a 20cm x 30cm lamington pan with baking paper, allowing paper to overhang on the 2 long sides of the pan.
To make milk chocolate layer, combine 1 can of condensed milk, brown sugar, 2 tablespoons of glucose and half the butter in a saucepan over low heat. Cook, stirring and brushing pan occasionally with water to remove any sugar crystals, without boiling for 10 minutes or until sugar dissolves. Increase heat to medium. Cook, stirring constantly, for 6-8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Add milk chocolate and stir until chocolate melts and mixture is combined. Spoon into prepared pan. Smooth top.
To make the strawberry fudge layer, combine remaining condensed milk, remaining glucose, remaining butter and the caster sugar. Cook, stirring, for 10 minutes or until sugar completely dissolves. Increase heat to medium and cook, stirring constantly, for 6-8 minutes or until mixture thickens and starts to come away from the side of the pan. Add 200g of white chocolate, the strawberry essence and a few drops of food colouring. Stir to combine. Spoon over the chocolate mixture.
Set aside, at room temperature, for 6 hours or until firm. Place remaining white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour white chocolate over the strawberry fudge layer. Set aside to cool. Cut into squares to serve.

Vic Lic

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