My greatest weakness this Christmas season was definitely the Toberlone fudge. I figured that I might as well throw this recipe on here while my brain was focused on Toberlone. This fudge was extremely simple to make and was absolutely heavenly!
Toberlone Fudge
1 lg. Toberlone bar (400g)
3/4 c. evaporated milk
1/2 c. butter (not margarine)
1/2 c. white sugar
Melt sugar, butter and milk over med heat. Bring to rolling boil, stirring constantly for five minutes. Remove from heat and stir in chocolate until melted. Pour into parchment lined 8x8 pan. Put in fridge to set for 3 hours.
Will not set if you substitute margarine for butter or bring to a boil too quickly.
This fudge needs to be stored in the fridge.
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