Jaffa Nutella fudge



2:15 Prep | 0:05 Cook |  Makes 24 | Easy

Ingredients
  •     180g milk chocolate, chopped
  •     60g butter, chopped
  •     395g can sweetened condensed milk
  •     225g (3/4 cup) Nutella
  •     1 teaspoon finely grated orange rind
  •     1/4 teaspoon sea salt flakes
  •     340g pkt Allen’s Jaffas
  •     60g dark chocolate, melted

Method
  • Line a square 20cm (base measurement) cake pan with plastic wrap. Place the milk chocolate and butter in a large heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Cook, stirring occasionally, until melted and combined. Stir in the condensed milk, Nutella, orange rind and salt.
  • Place one-third of the Jaffas in a snap-lock plastic bag. Seal and then use a rolling pin to lightly tap the Jaffas to smash them a little. Stir the smashed Jaffas into the Nutella mixture. Transfer the mixture to the prepared pan and press the remaining Jaffas over the top.
  • Place in the fridge for 2 hours or until firm. Cut into 24 pieces. Place on a lined baking tray. Drizzle with the melted dark chocolate and return to the fridge to chill for 15 minutes or until set.



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