[Recipe] More-ish Malt Chocolate Fudge

DebE —  March 28, 2012 — 1 Comment

Yep, you read that right, I am sharing a recipe. Just a little something I whipped up yesterday (after months of trial and error, but we shall ignore that fact …). This recipe is based on a Chocolate Fudge recipe given to me by a friend many, many years ago. I always found it a little too sweet (and when you see how many types of sugar are in it, no wonder!), so I’ve played with it a couple of times. Once, I swapped out some of the icing sugar for custard powder. It worked. Kept the consistency, but took away some of the sickly sweet. But, that’s not what I am going to share tonight. Tonight I share my near masterpiece (near … because it’s still not what I was aiming for). Right, on with the show …

You will need:

125g butter (or butter substitute – I’m not picky)

1C castor sugar

1/3C Cocoa

1/4C Milk

1 tsp Vanilla

1 good tablespoon golden syrup

1/4C custard powder

1 packet (250g) Malt biscuits

What you wanna do is …

In a large bowl, crush up the malt biscuits … all of ’em. Do it, do it now! Seriously, I’ll wait …

Crush them up as fine as you like. I’ve been playing with this and yesterday I did them pretty fine, mostly dust with a few recognizable crumbs. It worked well, I think. Stir the custard powder into the biscuit crumbs. Oh, yeah, and make a well in the  middle.

In a saucepan on the stove, put everything else and melt it down. For the golden syrup, I loaded up my spoon good and proper, so it was no conventional tablespoon, no sir-y, it was a good dollop. Go for it.

When the sugar is melted and everything is mixed, remove from heat (now is probably the best time to add the vanilla .. but, you also risk forgetting to add it at all, so I’m not bossy on that score) and pour into the well in the dry ingredients. Stir to combine and spread into a tray/cake tin type thing. I use silicone cake trays about 20-23cm square. Place in the fridge and indulge once firm. Yum.

That’s right. This is a full service blog. Enjoy.

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DebE

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Deb E was born in New Zealand’s North Island, but her parents corrected that within months, moving south to Dunedin and staying there. Childhood nights were spent falling asleep to cover versions of Cliff Richard and the Shadows and other Rock ’n Roll classics played by her father’s band, and days were spent dancing to 45 LPs. Many of her first writing experiences were copying down song lyrics. She graduated to scientific reports when she studied a nematophagus fungus in the Zoology department of the University of Otago, trading all traces of popularity for usefulness… then traded both for fiction. Mum of one human & four fur-babies.

One response to [Recipe] More-ish Malt Chocolate Fudge

  1. 

    As a variation, I added diced up marshmallow Easter eggs to the malt biscuits for Good Friday … yum.

    Actually, what I *wanted* to add was chopped up Whittikers Berry & Biscuit (not unlike Cadbury Black Forest, but guaranteed to be NZ made), but I forgotten that I had decided not to buy it this week … lame.

    Even better would be Berry & Biscuit *and* marshmallow … totally rocky road!

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