Chocolate & Lime meringue layered fudge

I love fudge and it always goes down such a treat with friends and family! I have even started to get a bit bolder with my flavours and this time I made a layered fudge, the bottom layer is milk chocolate and the top is a zesty lime meringue fudge using homemade lime curd.

Here's how...

I made the chocolate fudge first and pressed it into a 40 x 28 x 2.5cm tray, whilst it was cooling I made the lime meringue fudge which I spread evenly over the chocolate fudge and then left the layered fudge to set before cutting into squares.

Chocolate fudge (makes 24 pieces)

Ingredients

• 25g unsalted butter
• 397g condensed milk
• 400g milk chocolate chips
• 100g icing sugar

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment or a 40 x 28 x 2.5cm tray if you are making the layered fudge
2. Place the butter, chocolate and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until smooth and silky
4. Remove from heat
5. Using an electric whisk or food mixer, beat in the sieved icing sugar
6. Pour mixture into prepared pan, smooth over the top with the back of a spoon
7. Leave to set for a few hours
8. Cut into small squares
9. Store in airtight container in fridge

Lime meringue fudge (makes 24 pieces)

Ingredients

• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 397g condensed milk
• 4 tbsp lime curd
• 50g meringue, crumbled

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment, no need to if you are making the layered fudge
2. Place the butter, sugar, milk and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring continuosly so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and continue stirring until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about ten minutes
8. Add lime curd and broken meringue pieces, beat mixture for about ten minutes until it loses its gloss
9. Pour mixture into prepared pan, smooth over the top with the back of a spoon
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care



Have a sweet day!