fudge
Prep:
20 mins
Cook:
0 mins
Serves:
30
method:
1
Weigh the icing sugar into a bowl.
2
Melt the chocolate carefully in the microwave or in a bowl over a saucepan of simmering water.
3
Pour the melted chocolate and cream into the icing sugar and mix to combine. If you are doing this in a food processor, you can pour whilst the mixer is turning.
4
Add vanilla bean paste to the mixture. Once the ingredients are completely combined, mix for a further minute or two until smooth.
5
Carefully add the California Raisins, stirring with a spoon rather than allowing the processor to blend them up
6
Smooth the fudge mixture into a brownie tin lined with baking parchment (this is just to make removing the fudge easier) and press flat.
7
Refrigerate until set and cut into cubes. Serve at room temperature but store in the fridge. The fudge will last as long as you can make it last!
ingredients:
• 400g icing sugar
• 200g milk chocolate or dark chocolate
• 100ml single cream
• 1 tsp vanilla bean paste
• 100g California Raisins
You will need
• small brownie tin, lined with baking parchment a food processor or one strong arm
