I wasn’t sure what on earth to get for Monkey’s Teacher and Teaching Assistants for Christmas this year. It’s our first foray into presents for teachers and to be honest I didn’t want to spend too much money or time on them, but I still wanted to give them something nice. Having seen lots of seemingly simple recipes around for homemade fudge, I decided to give it ago. I’ve typed it up below as mine are a bit of a variation on some others I saw, and ooh they are scrummy.

I made two, a white chocolate and cranberry fudge and a minty white chocolate fudge. The first part of the recipe is identical then you add flavours later.

Chocolate Fudge ingredients

397g Tin of Condensed Milk
550g White chocolate, broken into small pieces
40g Icing Sugar (sieved)

For the minty version
1/2 teaspoon peppermint extract
Handful milk chocolate chips (to sprinkle on top)

For the cranberry version
1/2 cup of dried cranberries

Method

Line a baking tray (deep ones work best) with greaseproof paper.

Melt the chocolate and condensed milk. I did this on the hob in a Pyrex dish over boiling water, but you can do it in a microwave, if you do it in 10-20s bursts. With both methods stir well throughout.

Once melted take off the hob and add the sieved icing sugar. Mix well (you can use an electric mixer).

Add other ingredients of your choosing (peppermint extract, or cranberries, or nuts etc) and again stir well.

Pour the mixture into your lined tray and spread evenly. For the minty version this is where I added chocolate chips and gently pressed them in for the topping.

Refrigerate for 3-4 hours at least.

Take out and cut as desired. Our tray was quite long which meant the fudge wasn’t very deep but I got at least 30 bite sized chunks from each, though it would depend on the size of baking tray you use and how big you cut them up!

So easy and so tasty!