Fudge Slice
Easy, scrummy tray bake recipe, using the classic Cadbury's fudge fingers. A real family favourite.
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Servings: 12
INGREDIENTS
- 115 g Butter or Margarine
- 300 g Milk Chocolate
- 3 tbsp Golden Syrup
- 230 g Digestive Biscuits
- 10 Cadbury Fudges
INSTRUCTIONS
- Grease a 12x9 inch tin with a little excess butter/margarine. Set aside.
- Crush the digestive biscuits, either in a blender or in [sealed] a freezer bag with a rolling pin. Transfer to a large bowl.
- Gently melt the butter/margarine, golden syrup and half the chocolate (150g) in a bain-marie, or in short bursts in a microwave.
- Roughly chop 8 of your fudge fingers and add them to the bowl with the crushed biscuits. Once the chocolate mixture has completely melted, add to the bowl and mix until everything is combined and coated in chocolate.
- Transfer the mixture to your pre-greased tin and press into place with the back of a spoon. Melt the remaining chocolate (again, in a bain-marie or in short bursts in a microwave), then pour & spread on top of the biscuit base. Chop your remaining 2 fudge fingers, and scatter on top of the chocolate to finish.
- Leave to set in the fridge for a couple of hours, or ideally overnight, before cutting into individual portions.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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