Michael and Rachel's

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Chocolate Fudge Ribbon

Updated: 12 Nov 2016

Ingredients

  • 600g white chocolate
  • 1x 400ml tin sweetend condensed milk
  • 1 tbsp vanilla essence
  • 1 tsp lemon juice
  • Pinch salt
  • 170g milk chocolate
  • 45g unsalted butter
  • 55g chocolate for drizzling

Method

  1. Line a 20cm square baking tin with foil lined parchment. Lightly grease with butter/cake release.
  2. In a saucepan over a low heat, melt the white chocolate and condesned milk until smooth, stirring frequently. Remove from the heat and stir in the vanilla essence, lemon juice and salt. Spread half the mixture in the tin and refrigerate for at least 15 minutes.
  3. In another saucepan over a low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from the heat, cool slightly then pour over the chilled white layer and refrigerate for another 15 minutes.
  4. Gently re-heat the remanining white chocolate mixture and pour over the set chocolate layer. Smooth the top then refrigerate until set, 2-4 hours.
  5. Remove the fudge from the pan and turn on to a cutting board. Remove the foil and cut into 24 squares, then again into triangles. Drizzle with melted chocolate.