Two-Toned Peanut Chocolate Fudge

32
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and does not include refrigeration times."

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (47.1 g)
  • Calories 160.9
  • Total Fat - 13.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 28.8 mg
  • Sodium - 139.6 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5 g
  • Protein - 2.6 g
  • Calcium - 44.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Grease an 18cm x 28cm rectangular slice pa and line the base and two sides with baking paper, extending 3cm above edges.

Step 2

Combine condensed milk, chocolate and chocolate melts in a large heatproof bowl and sit bowl over a saucepan of simmering water and stir until melted and smooth and then remove from heat and quickly pour into prepared pan and smooth over top and refrigerate until firm.

Step 3

To make white chocolate peanut fudge, combine all ingredients in a medium saucepan and stir over medium to low heat until melted and combined and then pour over dark chocolate fudge in pan and spread evenly and then sprinkle with peanuts and then the salt and refrigerate for about 2 hours, or until firm.

Step 4

To serve, lift fudge out of pan onto a chopping board and cut into 32 squares.

Tips & Variations


No special items needed.

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