175g plain chocolate biscuits
70g unsalted butter, melted
150g dark chocolate melts, melted
400g milk chocolate, finely chopped
60ml (1/4 cup) vegetable oil
WHITE CHOCOLATE FUDGE
500g white chocolate melts
80g unsalted butter, chopped
395g can sweetened condensed milk
1 teaspoon vanilla extract
150g (1 cup) roasted peanuts, coarsely chopped
250ml (1 cup) double cream / whipping cream
315g (1 1/2 cups) caster sugar
185ml (3/4 cup) water
1 tablespoon liquid glucose
125g unsalted butter, chopped
*Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper.
*Process biscuits in a food processor until finely crushed.
*Add butter and process until well combined.
*Transfer to prepared pan.
*Use a straight-sided glass to spread and press the mixture firmly over base.
*Place in the fridge for 30 minutes to chill.
*Spread melted dark chocolate over biscuit base.
*Place in fridge to chill.
TO MAKE THE FUDGE
*Place the white chocolate in a heatproof bowl.
*Melt the butter in a small saucepan over low heat.
*Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).
*Pour mixture over the white chocolate.
*Add vanilla and stir gently until chocolate melts.
*Stir in peanuts.
*Pour over base.
*Place in fridge for 2-3 hours or until firm.
TO MAKE CARAMEL
*Heat cream in a saucepan over medium heat until almost to the boil.
*Stir the sugar, water and glucose in a saucepan over low heat for 5 minutes or until the sugar dissolves.
*Increase heat to high and bring to the boil.
*Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 12-15 minutes or until golden.
*Remove caramel from the heat.
*Carefully stir the cream into the caramel.
*Return mixture to medium heat, and cook, stirring constantly, for 1-2 minutes or until smooth.
*Set aside for 30 minutes to cool slightly.
*Stir in the butter until melted and well combined.
*Pour over the fudge.
*Place in fridge for 3 hours or until firm.
*Place the milk chocolate and oil in a small microwave-safe bowl.
*Cook, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth.
*Spread evenly over the caramel to cover.
*Place in the fridge for 20 minutes to set.
*Remove from the pan and use a hot sharp knife to cut into fingers.
*The caramel will get gooey on sitting
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