Double-decker fudge loaf
What’s better than fudge? More fudge! In this colourful delight, chocolate and strawberry meet in loaf form, and something magical ensues. But be warned: this beauty is super sweet.
Ingredients
Strawberry fudge
- 2 cups (250g) sugar
- 1 cup (250ml) milk
- ½ tsp (3ml) pink food colouring
- ½ tsp (3ml) strawberry essence (optional)
- 2 Tbsp (30ml) butter
Chocolate fudge
- 2 cups (250g) sugar
- 1 cup (250ml) milk
- ½ cup (50g) cocoa powder
- 2 Tbsp (30ml) butter
To assemble
- 3 mmmMallows Vanilla Whippy bars
- 1 packet shortbread biscuits, crushed
- ¼ cup (60g) butter, melted
- ½ tub (125ml) fresh cream, whipped
- Fresh strawberries
Method
- Line the base and sides of a loaf tin with baking paper.
- Place sugar, milk, food colouring and strawberry essence (if using) in a heavy-based saucepan.
- Stir over low heat until sugar has dissolved. Bring to a gentle simmer, and simmer for 10-15 minutes or until syrup is thick and creamy.
- Remove from the heat and stir in butter.
- Pour mixture into a bowl and, using an electric mixer, beat until thickened and cooled – approximately 5 minutes.
- Pour into prepared tin and leave to set for 10-15 minutes.
- Repeat process for chocolate fudge, swapping food colouring for cocoa powder.
- Place Vanilla Whippy bars on top of set strawberry fudge layer, then pour over chocolate mixture. Set aside for 10 minutes to cool.
- Mix shortbread crumbs and melted butter together, then spread over fudge and flatten with offset spatula or back of a spoon.
- Leave to set for 45-60 minutes (but don’t refrigerate).
- Remove loaf from tin, slice and serve with dollops of cream and fresh strawberries.
What you need
mmmMallows Vanilla Whippy