Tag: Cherry Bakewell

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I am sure a lot of people already know of the chocolate fudge recipe that has taken over social media for several years using the slow cooker method.

The basic ingredients to this fudge recipe is chocolate, condensed milk, a little butter and then any flavourings and toppings/fillings you wish to add. Simple as that.

Now we use the slow cooker method but this can also be made in the microwave, just take it slowly with the melting process because you can over cook it and then ruin the whole lot. The slow cooker gives a better end result so I highly recommend this way. Slow cookers are very cheap these days and most households have one, if you don’t have one I urge you to invest in one, they are so handy for chucking on stews, curries, soups and so much more, turn it on, walk away and leave it all day to do its thing.

Anyway on to the fudge recipe…

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Some recommended items from our kitchen for this dish…

• Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
• Slow cooker , great for leaving meals to cook all day so you can get on with working or doing housework etc. Perfect for busy lives.
• Silicone spatulas, we use these all the time.
• Moulds if you want to make even sized pieces.

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Thank you.

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INGREDIENTS:

• 5 x 100g bars white chocolate
• 1 x 397g tin condensed milk
• 1 tablespoon butter
• 100g glace cherries, cut into quarters
• 2 teaspoons almond extract

METHOD:

1. Break the chocolate up into squares and add to the slow cooker along with the butter, flavouring and condensed milk.
2. Put the slow cooker on low/medium heat and stir with a spatula every 15 – 20 minutes until everything is melted.
3. Once its all melted give it a little taste and add extra flavouring if you feel it needs it (it does intensify a little when cold so don’t go over board) leave it until it starts to form a crust on the top, then give it a good stir/beat with the spatula. Do this step once more.
4. Turn the heat off the slow cooker, stir in the cherries.
5. Line a tin or dish with cling film and pour the fudge mixture into the dish, even the surface and allow to cool.
6. Once cooled place in the fridge overnight to fully set.
7. Once set remove from the tin/dish, peel off the cling film and cut into your desired amount of pieces.

NOTES:

• Keep refrigerated once made.
• This can also be added into little bags and stored in the freezer.

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