Rum ball fudge
Whip up this decadent rum ball fudge for the perfect sweet treat. It also makes a great festive gift.
Start by grazing a 20 centimeter square cake pan and line the basin sides with baking paper. To make the fudge, place the chalk buttons, condensed milk and butter in a medium saucepan. Cook over low heat stirring constantly for five minutes or until the chopped buttons melt and the mixture is smooth. The mixture will thicken as you stir.
Add the rum or orange juice and stir to combine. Then pour the chocolate mixture into the prepared pan, then press the rum balls and gingerbread into the fudge. Decorate with four candy canes then pop the fudge in the fridge for at least six hours to set.
You can leave it overnight if you prefer. Finely chop the remaining candy cane and sprinkle over the fudge. Cut into squares to serve. This festive rum ball fudge is a winner.
Note: + 6 hours chilling time
- 375g pkt Coles Milk Choc Buttons
- 397g can sweetened condensed milk
- 30g butter
- 1 tbs rum or orange juice
- 200g pkt Coles Festive Rum Balls
- Gingerbread biscuits, to decorate
- 5 Coles Peppermint Candy Canes
Grease a 20cm (base measurement) square cake pan. Line the base and sides with baking paper, allowing the sides to overhang. Combine the choc buttons, condensed milk and butter in a medium saucepan over low heat. Cook, stirring constantly, for 5 mins or until the choc buttons melt and mixture is smooth. Add the rum or orange juice and stir to combine.
Pour the chocolate mixture into the prepared pan. Press the rum balls and gingerbread into the fudge. Top with 4 candy canes. Place in the fridge for 6 hours or overnight to set.
Finely chop the remaining candy cane. Sprinkle over the fudge. Cut into pieces.