Clare’s Fridge Fudge

Crush the biscuits to make fine crumbs. The easiest way to do this is to put them in a polythene bag and crush them with a rolling pin. Put the butter in a small pan and heat gently until the butter has melted. Add the chocolate and syrup and stir until uniform mix and colour. Take the pan off the heat and add the biscuit crumbs and mix thoroughly. Spread the mixture into a flat tray lined with grease proof paper and level with the back of a spoon.
When the mixture is cool and firm, gently score through with the blunt side of a dinner knife, to make it easier to break apart when set
When the mixture is completely cool, cover with cling film and refrigerate for at least two hours.
When the cake has set firm, break into squares and return to the fridge.

To make these an evening treat, add ˝ mug of rum, cherry brandy or similar alcohol.

Crush the biscuits to make fine crumbs. The easiest way to do this is to put them in a polythene bag and crush them with a rolling pin. Put the butter in a small pan and heat gently until the butter has melted. Add the chocolate and syrup and stir until uniform mix and colour. Take the pan off the heat and add the biscuit crumbs and mix thoroughly. Spread the mixture into a flat tray lined with grease proof paper and level with the back of a spoon.
When the mixture is cool and firm, gently score through with the blunt side of a dinner knife, to make it easier to break apart when set
When the mixture is completely cool, cover with cling film and refrigerate for at least two hours.
When the cake has set firm, break into squares and return to the fridge.

David's Index

Recipes Index

Email the webmaster