I love, love, love this fudge! It is addictive and although it contains lots and lots of sugar, it is just irresistible.
It keeps really well in an airtight container and it is a great “go-to” when in the mood for something sweet – and I mean really, really, sweet :).
It is also a great idea for the goody bag when having a kid birthday party – kids love this fudge.
So, bring the kilo of sugar and get rolling!
Enjoy it with a smile! 🙂
How to
- YIELD: many (depends on how big they are cut)
Ingredients:
- Layer 1:
- 350 g granulated sugar
- 100 ml water
- 100 g butter
- 250 g powdered milk
- 40 g cocoa powder
- 300 g chopped roasted walnuts
- Layer 2:
- 350 g granulated sugar
- 100 ml water
- 100 g butter
- 250 g powdered milk
- 50 g coconut flakes
- Layer 3:
- 350 g granulated sugar
- 100 ml water
- 100 g butter
- 250 g powdered milk
- 40 g cocoa powder
- 150 g dried cranberries
Directions:
- Line a 30 x 40 cm baking tray with plastic foil. Make sure it is well lined and it is not wrinkled.
- Start with layer 1, by placing the water and sugar in a pan over medium heat. Stir until the sugar is dissolved and then leave it to boil. Take it off the heat and add the butter. Stir until the butter is dissolved. Add the powdered milk and stir very well until there are no lumps in the mixture. Add the cocoa and stir to combine. Add the walnuts and mix.
Pour (it is quite a thick mixture so it might need some help to get into the tray) it evenly in the lined tray. Place it in the fridge until layer two is ready.
- For layer 2, repeat the process from layer 1 up to the point of adding the cocoa. For this layer, add the coconut flakes and mix.
Pour it evenly on top of layer 1. Place it in the fridge until layer three is ready.
- For layer 3, repeat the process from layer 1. Replace the walnuts with the dried cranberries and mix.
Pour it evenly on top of layer 2. Place it in the fridge until it hardens, or better overnight.
- Cut it in small cubes (2,5 x 2,5 cm) or whatever shape and size suit you.