I mentioned in the other post that I had only used 1/2 the amount of ingredients for the fudge. This is what I did with the other half. This will be the last fudge post for a while as I need to get back to my regular baking and cooking, not to mention the fact that my other half is complaining he can’t get his trouser button fastened.
Raspberry Ruffle Fudge
275g milk chocolate, I used ‘chocolate scraps’ from the kitchen
1/2 can condensed milk
1 teaspoon butter
20drops of raspberry flavouring
143g bag of raspberry ruffle chocolates
Chop up the raspberry Ruffle chocolates and freeze them.
Melt the chocolate, condensed milk and butter together in the slow cooker, leave the lid off because condensation dripping in will spoil your chocolate.
Once melted turn the slow cooker to low and stir every 15 minutes for an hour and a half.
At this point give the melted mix a final big stir and then mix in your chopped up raspberry ruffles.
Spoon the fudge mix into a silicon pan and allow to set in the fridge for two hours before cutting.