Bourbon Biscuit Fudge

Equipment

• Saucepan, or Microwaveable Bowl / Jug
• Large Bowl
• 8"x8" Tin
• Spatula
• Parchment Paper

Ingredients

• 500g Milk Chocolate
• 397g Condensed Milk (one tin)
• 50g Icing Sugar
• Bourbon Biscuits (200g - one small pack)
• White Chocolate Star Sprinkles (optional)

Method

1. Line an 8"x8" inch tin with parchment paper. Sieve the icing sugar in to a bowl and set aside. Chop the bourbon biscuits (I cut each in to approx 4 pieces).
2. Gently melt the milk chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Add the icing sugar and mix until smooth and no icing sugar pockets remain.
4. Take off the heat and fold the bourbon biscuits - set aside a few to decorate the top of the fudge.
5. Pour the fudge in to the lined tin and smooth out. Then scatter on the remaining bourbon biscuits and press them down lightly. Finally, scatter on some white chocolat stars.
6. Leave in the fridge or counter until fully set - this takes approx 3 hours in my fridge! Enjoy!

Notes

• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Store your bourbon biscuit fudge in the fridge, where it will last for 2 weeks!
• - The icing sugar is optional but helps the fudge set firmer. Without it you'll have a softer fudge!
• - A 50/50 (250g/250g) mixture of milk and dark chocolate can be used for a richer chocolatey flavour.
• - The star sprinkles are also optional, but I think they add a cute colour contrast - I got mine in Waitrose!