Orange Liqueur Chocolate Fudge

Dec 2014

Ingredients

180g milk choc chips
375g dark choc chips
395g can condensed milk
1 teaspoon vanilla essence
60g butter
3 tablespoons triple sec (orange liqueur)

Method

Grease a 20cm square tin (at least 12cm deep), then line with baking paper and grease again.

Place all ingredients into a medium sized saucepan and stir over low heat until well combined and chocolate has melted.

Pour into prepared tin and allow to set at room temperature.

salted caramel  using white chocolate instead of dark

Ingredients

  • 150 g unsalted butter
  • 395 g sweetened condensed milk
  • 500 g brown sugar soft brown sugar (not granulated brown sugar)
  • good pinch of sea salt (plus extra for sprinkling)
  • 250 g white chocolate

Instructions

Conventional Method

  • Grease and line a 18X28cm rectangular slice tin with baking paper and set aside. 
  • Place the butter, condensed milk and brown sugar into a microwave-safe bowl. Melt together in the microwave for 8 minutes (take out and stir every 2 minutes) - see tips below.
  • Stir through the sea salt and white chocolate melts. 
  • Pour the fudge into the prepared tin and sprinkle over the extra sea salt. 
  • Place into the fridge to set for 2 hours before cutting into pieces.