2 tbsp seedless raisins
2 tbsp sherry
4 oz (110 g) plain chocolate
1/2 stick (2 oz) 50 g butter
4 tbsp evaporated milk
3 cups (330 g) icing sugar (confectioners sugar)
2 tbsp sherry
4 oz (110 g) plain chocolate
1/2 stick (2 oz) 50 g butter
4 tbsp evaporated milk
3 cups (330 g) icing sugar (confectioners sugar)
method
1. Put the raisins in a dish, pour over the sherry and leave to soak overnight.
2. Put the chocolate and butter in a small bowl placed over a saucepan of simmering water and stir until melted.
3. Remove from the heat and stir in the evaporated milk and drained raisins.
4. Gradually stir the icing sugar into the mixture until smooth and thick.
5. Grease a shallow tin with butter and line with waxed paper.
6. Press the fudge into the tin and leave to cool. When cold, cut into squares.
2. Put the chocolate and butter in a small bowl placed over a saucepan of simmering water and stir until melted.
3. Remove from the heat and stir in the evaporated milk and drained raisins.
4. Gradually stir the icing sugar into the mixture until smooth and thick.
5. Grease a shallow tin with butter and line with waxed paper.
6. Press the fudge into the tin and leave to cool. When cold, cut into squares.
serving amount
makes 35
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
