White chocolate and candy cane fudge slab

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How to make White chocolate and candy cane fudge slab

  • Yield : 60
  • Prep Time : 2:55
  • Cook Time : 0:35
  • Total Time : 3:30

Ingredients

  • 2 x 395g cans sweetened condensed milk
  • 1 1/2 cups caster sugar
  • 1/3 cup glucose syrup
  • 250g butter, chopped
  • 2 x 180g blocks white chocolate, chopped
  • 12 mini candy canes, crushed, plus extra candy canes to decorate
  • 2 teaspoons mini silver cachous

Method

  • Step 1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
  • Step 2 Place milk, sugar, syrup and butter in a large heavy-based saucepan over low heat. Cook, stirring constantly, for 25 minutes or until mixture is smooth and sugar has dissolved.
  • Step 3 Increase heat to medium-low. Cook, stirring constantly, for 10 minutes or until mixture has thickened. Add chocolate. Stir until melted and smooth. Working quickly, pour mixture into prepared pan. Tap pan on bench to level fudge and remove any air bubbles. Sprinkle with crushed candy cane and cachous. Decorate with extra candy canes, pushing gently into fudge to secure. Refrigerate for 3 to 4 hours or until firm.
  • Step 4 Cut fudge into squares. Serve.

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