Saturday, 10 December 2016

Raffello fudge

Ferrero Rocher are definitely in my top ten of the yummiest chocolates ever and I think I love the white coconut version even more than the classic chocolate hazelnut version. Trawling pinterest the last few days for recipe inspiration and there seems to be a craze for fudge, from the classic vanilla fudge to new twists such as salted caramel.. The thought of making fudge with rafello pieces in it sounded absolute scrumptious so I gave it a go 

To make about 15-20 pieces of raffello fudge you will need:

1 x 379g carnation condensed milk
300g white chocolate
300g bounty spread*
25g butter
125g icing sugar 
Broke up pieces of coconut and white chocolate rochers 

  • Line a square 8 inch tin with greaseproof paper, I've found it helps if the paper comes out over the sides of the tin as it makes it easier to lift the fudge out once its set.
  • Pour the condensed milk, bounty spread and all the chocolate into a saucepan and melt on a low heat till all the mixture has combined. Make sure to stir continuously to stop the mixture sticking and burning.
  • Once its all melted, pour into a bowl, add the icing sugar and mix together well - it will take a bit of effort to get it all together but it will come together. 
  • Pour the mixture into the tin and sprinkle over the broken pieces of white ferrero rocher and gently squash into the mixture.
  • Place into the fridge for at least 5 hours and cut up into squares and place back into the fridge for another couple of hours or even overnight if possible ... and devour 

*Bounty spread is divine and you'll find it in most of the large supermarkets 

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