This fudge is absolutely perfect if you are just not in the mood for thermometers and all
that gubbins, it’s also a cracking recipe if you have keen little chefs on their Easter hols.
There is some heating but the stirring bit is fun, with supervision.
Makes 49 pieces
Takes around 15 minutes, plus chilling – much less time than you spend on the phone to the Ikea helpline.
60g (21/2oz) butter, chopped, plus extra to grease
125g (41/2oz) milk chocolate, chopped
125g (41/2oz) dark chocolate, chopped
200g sweetened condensed milk (NOT evaporated milk)
1tsp vanilla extract
Hen’s Eggs or Itsy Bitsy Eggs.
1 Generously butter a 17cm (63/4in) square tin and line with baking parchment.
2 Pop 5cm (21/2in) water in a pan and bring to the boil. Pop a heatproof bowl on top. Add the two types of chocolate, the remaining butter, condensed milk and vanilla extract.
3 Reduce the heat to the lowest setting and allow the chocolate and butter to melt.
4 Take off the heat and have fun stirring all the ingredients together. Please be careful the bowl is hot.
5 Pour into the prepared tin and scatter over the Candy Eggs, pushing them into the fudge so that they stick. Cool, then chill overnight.
6. Remove from the fridge and cut into squares and serve.
Other Ingredients your little chef’s may wish to try;
Play Doh, hair bobbles, cat food, Nan’s best hat, Snuffles the rabbit, My little Pony and bogies.