Cherry Garcia Fudge
- Preparation and cooking time
- Total time
- Plus chilling
- Easy
- Makes Pieces
Ingredients
- 200g white chocolate, chopped
- 60g butter
- One 397ml can condensed milk (I used Nestle Carnation)
- 150g shortbread biscuits, finely crushed
- 50g dried cherries, roughly chopped
- 50g skinned blanched almonds, roughly chopped
- About 1.5tsp almond essence
Icing sugar for dusting (optional)
- Icing sugar for dusting (optional)
Method
- STEP 1First, make the biscuit base. In a large bowl mix the biscuits (which should be crushed to a powder - try putting in a bag and bashing with a rolling pin!) with 1/3 of the condensed milk. Spread over the base of a cake tin or baking tray and chill while you prepare the fudge topping.
- STEP 2Put the rest of the condensed milk, white chocolate and butter in a saucepan, over a low heat.
- STEP 3When all the chocolate has melted, stir in the cherries, almonds and almond essence - this is to taste and you may want more or less, so add the almond essence in tiny quantities!
- STEP 4Remember the longer you boil the fudge, the harder it will set. I like mine squidgy so removed it from the heat almost straight away; if you like it crumbly, let it boil for a few minutes. Then pour over the biscuit base and refrigerate until set.
- STEP 5It should then cut into around 32 bite-sized pieces, although this will depend on the size of the tin used. The pieces will seem small but trust me, they are very rich, and just one will satisfy sweet cravings!
- STEP 6The method for the 'fudge' initially came from a Nigella recipe (chocolate pistachio, highly recommended!) and as she says, you can stash them in the freezer and eat straight away from there, no need to thaw. Alternately these make lovely Christmas gifts, or as that 'something sweet' with coffee. Enjoy!
