Recipes+
Ingredients
Method
1.Grease and line base and sides of a 20cm (base measurement) square cake pan with baking paper.
2.Combine condensed milk, milk, sugar, butter and glucose syrup in a heavy-based saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to a simmer.
3.Simmer gently, stirring constantly, for 12 minutes or until slightly thickened. Remove from heat.
4.Add chocolate; stir until melted and smooth. Using an electric mixer, beat fudge in a heatproof bowl for 5 minutes or until thick. Stir in lollies. Pour into prepared pan; level surface. Set aside.
5.Place extra white chocolate in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir for 2 minutes or until melted and smooth. Spoon into a resealable food storage bag.
6.Transfer fudge to a chopping board. Cut into 3cm squares. Snip off a small corner of chocolate bag; drizzle chocolate over fudge. Stand at room temperature for 1 hour or until set. Serve.
Glucose syrup is in the baking aisle with essences and cooking chocolate.
Note
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