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.
Ingredients:
- 300g condensed milk
- 1 cup sugar
- 130g butter
- 2 tsn lemon zest
- 2 tsn orange zest
- 200g white chocolate, 200g extra
Method:
- 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.
- Enjoy!
Step 2
Step 3
Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.