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CR25 Chocolate Fudge

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A simple cooking activity for a group of 4 to 6 young people. Most recipes for fudge require considerable boiling to reduce the water in the mix and allow a set. This one has the advantage of not needing to be cooked. Taken from the BB Junior Pro Pack CR-25


• 120g chocolate (plain)
• 50g butter
• 3 tablespoons top of the milk (not from skimmed)
• 3 Tablespoons vanilla flavouring
• 1lb Icing sugar
• Bowl-thin plastic
• Saucepan
• Wooden spoon
• Shallow baking tray


1. Break up the chocolate and put the pieces in a basin standing in a saucepan of hot water. Leave until the chocolate has melted. Add the butter and stir till mixed. Remove basin from heat and add the flavouring and the milk. Then gradually add the icing sugar stirring all the time.
2. When well-blended spread out in a shallow pre-greased tin about 15cm x 25cm and stand in the cool until set. Cut into squares.

The fudge can be decorated if you wish to add a little extra

For full details see the BB Juniors Pro Pack CR-25


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