Saturday, 29 November 2014
PEPPERMINT CHOC SWIRL FUDGE
247 grams white chocolate
1 tablespoon butter
1/2 can condensed milk
2 teaspoons peppermint essence
3 drops green food colouring
1/4 cup mini dark choc chips
extra 1/4 cup mini dark choc chips
grease and line a 8 x 8 square cake tin with baking paper.
in a heatproof bowl over a pot of boiling water, melt white chocolate and butter, stirring till smooth. remove from heat.
quickly stir in condensed milk, stir till well combined.
stir in peppermint essence, then food colouring.
stir in 1/4 cup of choc chips until just swirling. They dont have to all be melted.
spoon evenly into tin . smooth top.
Cover the top with the extra choc chips, pressing in lightly.
refrigerate for at least 2 hours till set.
in hot weather, keep refrigerated, otherwise an airtight container.