A Question

I found my fudge recipe (see yesterday).

If I use caster sugar, when the recipe wants icing sugar, will it be a huge disaster?

Because I’m nice, and because I believe the world would be a better place if there was more fudge in it, but mainly to ensure I don’t lose the recipe again, I’ll share it with you now:

Paul’s Chocolate Fudge Recipe
100g / 3Żoz Dark Plain Chocolate
50g / 2 oz Butter
30 ml / 2 Tbspn Milk
5 ml / 1 tsp Vanilla Essence
425g / 1 lb Icing Sugar

Break up the chocolate and melt it in a bowl with the butter. Take off the heat and stir in the essence and the milk. Sieve the icing sugar into the mix, beating it as you go.

Blend thoroughly before turning into a greased 7″ tin, level with a knife and leave to set before cutting into approx 36 pieces.

It works well with peppermint essence instead of vanilla, too.

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