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Health & Wellbeing / Claire Blackmore

Cravings Corner: For When You Want To Eat Fudge

When period cravings kick-in, often it takes something super-sweet to really hit the spot. Forget boring brown bakes though, we’re all for cool colour creations in the kitchen – take this fun-looking fudge, we reckon it’s just begging to be whipped up this weekend. With a rainbow bright nod to Gay Pride too, what could be sweeter?

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Rainbow Fudge

  • Serves: 60 pieces
  • Preparation Time: 30 mins, plus freezing and chilling

Ingredients

  • Vegetable or sunflower oil, for greasing
  • 450g good-quality white chocolate (minimum 30% cocoa solids), roughly chopped
  • 397g can condensed milk
  • 30g salted butter
  • 1/2 teaspoon orange extract
  • Food colouring pastes (purple, blue, green, yellow, orange and red)

How to make

  • Lightly grease a 16 x 10 x 8cm loaf tin with a little oil and line with clingfilm.
  • Place the white chocolate, condensed milk and butter in a medium, heavy-based saucepan and set it over a low-medium heat.
  • Stir gently until melted, smooth and combined, then stir in the orange extract.
  • Divide between six bowls and stir a little food colouring paste into each portion until well combined.
  • Pour the purple mixture into the lined loaf tin and freeze for 15 minutes. Meanwhile, cover the remaining bowls with clingfilm.
  • Repeat this process with the blue, green, yellow, orange and red mixtures, pouring each mixture over the previous layer and freezing each layer as above.
  • Cover with clingfilm and leave to set overnight in the fridge until firm.
  • Turn out onto a chopping board, peel off the clingfilm and cut the fudge into 20 even slices, then cut each slice into three pieces.
  • Store in an airtight container in the fridge to keep the fudge nice and firm.

Extracted from Rainbow Bakes by Mima Sinclair, Kyle Books

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