Cherry Garcia Fudge
Chewy cherry and almond bites with a biscuit base, that led my sister's friends to squeal "It's just like the ice cream!!" before demolishing the box... please don't sue me...
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Difficulty and servings
Makes 32 pieces
Preparation and cooking times
plus chilling
- First, 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.
- Put the rest of the condensed milk, white chocolate and butter in a saucepan, over a low heat.
- When 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!
- Remember 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.
- It 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!
- The 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!
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http://www.bbcgoodfood.com/recipes/206604/
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Difficulty and servings
Makes 32 pieces
Preparation and cooking times
plus chilling
Ingredients
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11 June 2010
Ruth rated and commented on this recipe
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