To satisfy a sweet craving in a hurry!
Makes: 18 squares
Ingredients:
- Dark chocolate – 100 grams, chopped tiny and even
- White chocolate – 100 grams, chopped tiny and even
- Condensed Milk – 140 grams
- Soft Butter – 2 tablespoons
- Rum – 2 tablespoons
- Rum soaked raisins – 2 tablespoons (optional)
- Instant coffee – 1 tablespoon
- Roasted cashew nut bits – 2 tablespoons
- Salt to taste
Method:
- Prepare an 8″ x 4″ tin by lining it with well buttered baking paper or aluminium foil, leaving enough paper sticking out beyond the tin rim to act as handles to pull out the fudge.
- To a bowl add the dark chocolate, 70 grams of condensed milk, rum, 1 tablespoon of butter and mix well.
- Next heat the chocolate mix over a double boiler or in the microwave (if you use the microwave, check on it every 30 seconds or so; it should melt in about 3 minutes)
- Pour into the prepared tin, sprinkle on the raisins and refrigerate.
- Meanwhile, make the coffee fudge.
- To a separate bowl add the white chocolate, 70 grams of condensed milk, instant coffee, 1 tablespoon of butter and mix well.
- Heat the white chocolate mix, over a double boiler or in the microwave(checking every 30 seconds or so). Sprinkle on the nuts.
- Pour this over the dark chocolate layer. Smoothen the top or tap the tin on the counter a couple of times .
- Refrigerate for an hour (if you can wait that long).
- After an hour, pull out the fudge from the tin, dip a knife in hot water, wipe clean and cut the fudge into even squares. (Don’t expect this to be easy. By the time you pull the fudge out of the tin impatience will very likely get the better of you)
Notes:
- Keep a towel handy to wipe off any condensation from under the bowl when you lift it off the double boiler. That little bit of moisture in the chocolate will ruin it.
- Make sure you wipe the hot knife clean before cutting the fudge.
