Prep
5 minBake
5 minsServes
50 piecesDifficulty
Easy About
A rich, velvety smooth chocolate fudge that is wonderfully easy to make!
Lightly butter a 20cm square baking tin, line with baking parchment and set to one side. Spoon the condensed milk into a large, heavy based saucepan and add the milk chocolate, butter and sugar.
Gently heat, stirring all the time until the chocolate has melted and the mixture is smooth and glossy. This should take around 5 minutes.
Carefully tip the hot mixture into the prepared tin and level off the top. Allow to cool for 30 minutes. Place the Crunchie bars in a food bag and gently bash with a rolling pin into nice chunks. Scatter over the fudge and gently press down so that it stays in place.
Chill for an hour or overnight until firm. Cut into 2cm x 4 cm pieces and serve.
Ingredients – 4 items
1
Condensed milk
Milk chocolate
Roughly chopped
Butter
Tate & Lyle Dark Muscovado Sugar
For the decoration
Chocolate Bars
Crunchy
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Comment SPOOKY and we`ll send the full recipe straight to your DMs 🎃
#TrustedByTheBest #TateAndLyle #HalloweenBaking #Brookie #HalloweenTreats #BakeAtHome
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You’ll need:
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- Ice, optional
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Method:
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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