Crunchie Rocky Road Fudge from a future Blue Peter Presenter/WI Member in waiting

Fudge 1

Over the last few years, I don’t know what’s come over me…  I’ve come over all Blue Peter/Member of the WI of late.  I’ve taken to making my own edible Christmas treats to give away to friends and family; as we speak I’m currently adapting new recipes for Christmas 2013.  So I thought it might be nice to share one of last Christmas’s recipes here on my bloglet.

Now, I can’t ever really claim to have actually invented a recipe.  But the closest I have come is this little fudgy nugget:  A merger of two wonderful recipes; Nigella’s Chocolate Pistachio Fudge, and my friend Fowey’s Crunchie Rocky Road.  I decided to have a go at it last year, I took the chocolate fudge base from Nigella’s recipe and added all the wonderful ingredients from Fowey’s recipe to create my own take on a Rocky Road Fudge.

This makes a lovely homemade Christmas present wrapped up in little bags with ribbon or popped in a nice Kilner jar.  I don’t just make this at Christmas time; my flatmate loves the stuff and gets me to make it for her friends as birthday presents.

So here it is in all its glory!

Crunchie Rocky Road Fudge

Makes 64 pieces.

Ingredients

350g good quality dark chocolate (minimum 70% cocoa solids), chopped

1 x 397g can condensed milk

30g butter

4 Crunchie bars chopped into large chunks (chop each bar into about 4/5 pieces)

150g chocolate raisins

50g mini marshmallows

 

Method

1. Line a 23cm square baking tin with greaseproof/non-stick baking paper.

2. Put the chopped chocolate, condensed milk and butter in a heavy-based saucepan on a low heat, and stir until completed melted .

3. Take off the heat and add the chopped Crunchie bars, chocolate raisins and marshmallows. Stir the mixture together until combined and everything is covered in the chocolate fudgy mixture.

4. Pour into the baking tin and spread out evenly.  Let the fudge cool.  Then cover with cling film and pop in the fridge overnight.

5. Take the fudge slab out of the fridge and remove it from the tin (You should just be able to lift the fudge out of the tin using the greaseproof paper as a handle).  Place on the worktop on top of a tea towel or chopping board. Cut the fudge into small pieces.  I find cutting the slab into 8 x 8 works just fine (so cut 7 lines down and 7 lines across).  You end up with 64 bit sized pieces.  You can cut them into larger pieces; but it’s very rich so a small taste is more than enough.  Even for chocoholics like myself!  The only thing left to do is eat it!

Note:  Once cut, it can be kept in the fridge (I would say it keeps for over a week, if it lasts that long!) or you can even put it in the freezer! – there’s no need to thaw it, just take it out when you fancy a piece!