Chocolate Fudge Slices at Christy Haberman blog

Chocolate Fudge Slices. Place the butter, sugar and cocoa in a large pan. Once ingredients melted stir in a beaten egg and remove from the heat. Add the cocoa, crushed biscuits and coconut and sultanas if using and stir in well. Line a 20 cm x 20 cm (8 x 8) square tin with. Melt butter over a low heat in a large pot. Place chelsea caster sugar and butter in a saucepan. Melt over a medium heat until. In a medium sauce pan add the butter and sugar and begin to melt, do not boil or cook. Line a 27cm x 18cm tin with baking paper. Leave to cool for 5 minutes. How to make chocolate fudge slice (with photos) there is a full and detailed recipe card at the bottom of this post. Stir in cocoa powder and vanilla essence, then add biscuit crumbs and mix until well combined. Melt slowly until sugar has partially dissolved. Grease and line a 8 (20cm) cake tin. Line a 20cm square slice tray/cake tin with baking paper.

Melt slowly until sugar has partially dissolved. Place the butter, sugar and cocoa in a large pan. Prepare a slice tin with baking paper and set aside. Melt butter over a low heat in a large pot. Melt the butter and leave to cool. Line a 20cm square slice tray/cake tin with baking paper. Add chopped chocolate, and stir until. Add the cocoa, crushed biscuits and coconut and sultanas if using and stir in well. Stir in cocoa powder and vanilla essence, then add biscuit crumbs and mix until well combined. Once ingredients melted stir in a beaten egg and remove from the heat.

Christmas Chocolate Fudge Slices Stock Photo Image of coffee, creamy

Chocolate Fudge Slices Place the butter, sugar and cocoa in a large pan. Melt over a medium heat until. Melt butter over a low heat in a large pot. Line a 20cm square slice tray/cake tin with baking paper. Add egg and mix well. Prepare a slice tin with baking paper and set aside. Add chopped chocolate, and stir until. Melt slowly until sugar has partially dissolved. How to make chocolate fudge slice (with photos) there is a full and detailed recipe card at the bottom of this post. Line a 20 cm x 20 cm (8 x 8) square tin with. Line a 27cm x 18cm tin with baking paper. Add the cocoa, crushed biscuits and coconut and sultanas if using and stir in well. Leave to cool for 5 minutes. Stir in cocoa powder and vanilla essence, then add biscuit crumbs and mix until well combined. Grease and line a 8 (20cm) cake tin. In a medium sauce pan add the butter and sugar and begin to melt, do not boil or cook.

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