christmas fudge

  • 400g dark (70% cocoa), milk or white chocolate, chopped
  • 1 cup (250ml) sweetened condensed milk
  • 60g unsalted butter

to decorate


  • 10-12 candy caramels, crushed
  • ¼ cup edible silver sprinkles
  • 6 peppermint candy canes, crushed
  1. Line a 10cm x 20cm loaf tin with non-stick baking paper+.
  2. Place the chocolate, condensed milk and butter in a glass bowl over a saucepan of simmering water. Stir until smooth and glossy.
  3. Pour the mixture into the prepared tin and smooth the top. Add the toppings of your choice. Refrigerate for 6 hours or overnight until set.
  4. Cut the fudge into small squares. Keep refrigerated in an airtight container until ready to gift or serve.
  5. To gift the fudge, wrap sheets of non-stick baking paper and simply tie the ends with string or ribbon, or cut squares of non-stick baking paper and place them in a egg cartons. Makes 16 squares

+ We used Glad to be Green® Compostable Brown Paper.

 Photography: Chris Court

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