This really couldn’t be more simple – in fact I feel a bit of a fraud calling it a recipe, it’s that simple.
It is not a fussy eater recipe – it is a “have fun cooking with your child” recipe and so quick and easy, even the littlest littlie won’t get bored making it. They will though get pretty mucky choccy faces and rotten teeth – guaranteed!
I think there is a lot to be said for cooking with your child as a way of firming up their interest in food generally. I’ve been using “let’s make one of these (nasty veg/green thing dish) and then we can make cupcakes” rouse for years and quite successfully too!
I know this isn’t a completely original to me recipe – a quick look through YouTube reveals plenty of others doing the same thing. I’ve developed a few variations on the theme though – so try it with Limoncello instead of the vanilla and white chocolate instead of the milk chocolate. Another variation was to use triple sec and dark chocolate. Baileys with the milk chocolate works quite well too as does Tia Maria.
Ingredients
525g milk chocolate buttons or milk chocolate bars broken up into small pieces. The American measure would be 3 cups.
125g butter (preferably soft/room temperature)
1 tin condensed milk
1 tablespoon vanilla essence
Line a square tin, about 8″x8″, with cling film and put to one side. Clear a space in the fridge big enough for said tin!
In a glass microwave proof bowl, put the butter, chocolate and condensed milk then pop in the microwave for a minute.
Remove from the microwave and stir. Pop back in the microwave for 30 seconds, remove and stir and keep repeating this step until all the chocolate chips have melted and you have a smooth paste.
Add the vanilla essence and stir that in well. At this stage, I find that the mixture stops being too sticky against the sides of the bowl. Empty the mixture into the lined tin and refrigerate for several hours until firm.
Remove the set fudge from the tin by lifting out the cling film then cut into squares.
I really like this a la salted caramel stylee so I add some sea salt to the mix at the same time as the vanilla essence. I also really like to contrast the sweetness by rolling the cut out squares in some pure cocao powder.
