Makes about 16 squares
White chololate fudge
- 400 g (4 slabs) white chocolate
- 250 ml (1 c) condensed milk
- 60g butter
Milk chocolate fudge
- 200 g (2 slabs) milk chocolate.
- 125 ml (½ c) condensed milk
- 30g butter
Spray a square pan 18 x 18 cm with nonstick spray.
1 Start with a white chocolate layer. Heat 200 g white chocolate, 125 ml (½ c) condensed milk and 30 g butter in a small saucepan over low heat.
2 Stir until the chocolate is melted and the mixture is smooth and shiny. Pour immediately into the prepared pan. Let set in the refrigerator.
3 Milk chocolate fudge: Use the same method and pour over the white chololate fudge. Let set in the refrigerator.
4 Melt another 200 g white chocolate, 125 ml condensed milk and 30 g butter over low heat. Stir until melted and shiny. Pour over previous layer. Leave in the fridge to set. Turn out and cut into equal squares.
Enough for about 20 blocks
- 200g milk chocolate, finely chopped
- 200g dark chocolate, chopped
- 120g butter
- 250 ml (1 c) brown sugar
- 125 ml (½ c) cream
- 30 ml (2 tbsp) instant coffee
- 5 eggs
- 30 ml (2 tbsp) plain flour, sifted
Preheat the oven to 150 ° C. Line a bread pan with a capacity of 2 liters with baking paper.
1 Heat the chocolate, butter, sugar, cream and coffee in a medium-sized pan over medium heat. Stir until the sugar has dissolved and melted and everything is smooth.
2 Add the flour and whisk the eggs until well blended.
3 Add the chocolate mixture gradually to the egg mixture. Whisk constantly. Pour the mixture into the pan and put in a deep baking tray. Pour water into the baking tray until it reaches the middle of pan with the mixture.
4 Cover with foil. Bake for 2 hours, remove the foil and bake for another 30 minutes. Test with a skewer. It must be cooked. Put in the refrigerator and allow to cool completely before slicing.