Toblerone Fudge

May 6, 2007

This fudge is so good and so simple:

• 1/2 cup of sugar
• 1/2 cup of butter
• 3/4 cup of evaporated milk
• 1 400g bar of Toblerone Swiss milk chocolate (I get 4x 100g bars, smaller pieces melt easier)

Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.

Bring to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.

Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using parchment paper handles. Cut into 25 squares. Store in tightly covered container in the refrigerator.

When cutting creamy-textured bars, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.

Yep, it’s blockquoted! The original recipe can be found right here on Kraft Canada’s recipe-rich website. That photo is mine, however.

Psst, here’s a little secret: the base for most of the cheesecakes that I make can also be found on their site, I just add my own twists to them. But shh, don’t tell anyone! I do however, have some secret recipes that I will never share.

Posted in food, photoblog