St Clements Fudge
Oranges and Lemon’s say the bell’s of St. Clemens….This sweet treat may be named after a nursery rhyme but the favours are a heavenly match.
A twist on the usual dark chocolate fudge, this white chocolate, lemon and orange fudge is a super easy refreshing change to the stock-standard.
- 300g condensed milk
- 1 cup sugar
- 130g butter
- 2 tsn lemon zest
- 2 tsn orange zest
- 200g white chocolate, 200g extra
- Line a slice tin with baking paper.
- Zest the fruit.
- Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
- Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan cleanly.
- Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
- Spoon mix into the tin and leave aside to cool.
- Once cooled place the tin in the fridge for 1 hour to firm.
- Using a spoon scoop the mix into 15g sized balls, rolling in between your hands for the circle shape.
- Place the balls onto a plate and into the freezer for 20 minutes.
- Place water in a small saucepan on high on the stove until boiling, turn heat to low.
- Place remaining chocolate into a heatproof bowl over the saucepan, ensuring the bowl doesn’t touch the boiling water.
- Use a wooden spoon to stir the chocolate until it’s melted and then remove it from the heat.
- Take the balls out of the freezer and dip each ball into the melted chocolate using a fork to lower and place them onto a lined tray.
- Next place the tray back in the freezer for 30 mins or until the chocolate has set.
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.