Chocolate Cream Fudge Makes

 

Makes

16 squares

Ingredients

• 400g dark chocolate, chopped
• 400g can sweetened condensed milk
• 75g butter, chopped
• 1/4 cup Irish cream liqueur

Method

1. Line a 5cm-deep, 8cm x 26cm (base) bar pan with baking paper, allowing a 2cm overhang at long ends.
2. Combine chocolate, condensed milk and butter in a saucepan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat. Stir in liqueur.
3. Spread mixture into prepared pan. Refrigerate for 3 hours or until set. Cut into squares. Serve.
   Enjoy!

Tips

• Store uncut fudge, covered, in refrigerator for up to 1 week.
• Variation: For extra crunch, sprinkle 1/4 cup flaked toasted almonds over fudge before cutting into squares.