Wednesday, 16 August 2017

Crunchie Fudge

If you have never visited Jane's Patisserie before, then drop everything (once you've read my post lols) and hop on over to have a look and bookmark it straight away. My friend first introduced me to Jane's site a few months ago, and I immediately loved it - there's so many different recipes and they all look SO GOOD. I saw this Crunchie Fudge recipe a while ago, and as an avid crunchie eater (I think it might be my favourite chocolate bar?) I knew that I just had to give this a go as I love fudge, and it didn't look too hard to recreate.

I used a square brownie tin, and this made 25 squares of fudge (obviously this will change depending on how big you want your pieces of fudge to be!). I halved the recipe on Jane's website because I didn't think my tin could take much more fudge, and I'm glad I did because I think double this would have been too much for me personally, but that's up to you!

1/2 tin of condensed milk
200g milk chocolate (I used Dairy Milk as I find this melts well in a saucepan)
13.5g butter (this would be exactly half but near enough is fine)
1 teaspoon vanilla extract
62.5g icing sugar (again near enough is fine)
150g crunchie bars

<<To make>>
Line your tin of choice with baking paper - you can rub some butter on the sides so it sticks if that's easier - personally I find that it is!
Chop up your crunchie bars into pieces - there's no need to be neat with it as it's good if the chunks are different sizes.
Chop up your milk chocolate, and put this in a saucepan along with the butter, the condensed milk and the vanilla on a low heat and continuously stir until the ingredients have all melted together. 
Turn the heat off, add in the icing sugar and stir in well! It might seem like the icing sugar isn't combining, but if you keep going you'll find it suddenly all mixes in together.
Jane's recipe says to let the mixture cool, but as I'm impatient (lols) I tipped in 2/3 of the crunchie chunks and I didn't find that the mixture went bad from being warm or anything, so it's up to you and how patient you are as to how long you wait! Stir this through and then pour into your tin.
Sprinkle on the remaining third of the crunchie chunks and press them in to ensure they stick to the mixture. Pop this into the fridge to set.
I found the mixture had set after a few hours. Once it's set you can take it out, chop up your pieces, and dig in!

Because of the high quantity of chocolate I kept my fudge in the fridge, and although it was super tasty when I first cut it up, I actually found I preferred it more the next day as the texture had becomes even more fudgey. 

When I was a student my housemates and I loved it when my dad sent me some fudge he had made as it was SO TASTY and I'm super happy that I've been able to make my own. This will definitely be a recipe that I use again and again, and if you love fudge you should definitely try this out! I'd like to use this as a base recipe and try it out with a different chocolate bar another time. Maybe even a festive one with green and red M&M's (too early?)

Jess x

1 comment

  1. Tried some of this....super lovely. Double the recipe wouldnt have been too much for me!! ❤❤❤❤


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