Quick creamy chocolate fudge made every Christmas.
- 1/2 cup sugar
- 1/2 cup butter
- 3/4 cup evaporated milk
- 1 bar 400gram Toblerone Bar, broken into pieces
Line 8 inch sqrare pan with parchment paper, with ends of paper extending over sides of pan, set aside.
Place sugar, butter and evaporated milk in large heavy saucepan.
Bring to rolling boil on medium heat stirring constantly.
Boil 5 minutes stirring constantly; remove from heat.
Add Chocolate, stir until completely melted. Pour into prepared pan. Refrigerate 3 hrs or until firm. Remove fudge from pan, using waxpaper handles. Cut into 25 squares. Store in tightly covered container in refrigerator.
How to: When cutting creamy-textured bars, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring a clean cut and sides intact.