Chocolate, mint and candy-canes – it’s a surefire way to bring Christmas cheer and chewing to the masses. I’ve made this previously, and have adapted the recipe for the season around a Malteser creation I used to reserve for birthday presents on a student budget (clearly not great financial planning on my part, those crunchy chocolate balls never come cheap). This is once again a treat I cannot eat, and so unfortunately I can only vouch for its deliciousness on the basis of how quickly it disappears and the apparently sincere compliments. There’s no baking required, and the most complicated bit is making sure you haven’t eaten too many chocolate melts in the process so there’s plenty to spread over the top.
Makes enough to divide into three decent treat size gift packages:
- 100g butter
- 75g golden syrup
- 150g milk chocolate
- 250g mint slice biscuits (chcoolate covered cookies with a mint fondant topping)
- 250g malt biscuits
- 100g white marshmallows (optional, but adds to the fudginess)
- 300g milk chocolate melts for topping
- 100g white chocolate melts for marble effect
- 5 candy canes, blitzed to bits in the food processor for decorating
- White sugar pearls (optional)
- In a food processor, blitz the candy-canes, malt and mint slice biscuits in separate biscuits (or put in sturdy plastic bags and bash them with a wine bottle or rolling pin, whatever). Aim for the candy canes to be in a variety of crumbs-chunk size for sprinkling, set aside in a separate bowl for decorating. Go for a crumb consistency of the malt biscuits, and then make sure the mint slice bits are roughly in larger and smaller “bits”.
- Grease a deep baking dish with greaseproof paper, ~22 x 33cm in size.
- Over medium heat, melt the golden syrup, butter and first quantity of white chocolate until melted and combined. Set aside to cool for 5 minutes or so before adding to a large mixing bowl to combine with the crushed biscuits and marshmallows.
- Press the fudge mixture into the baking dish, refrigerate to speed up the cooling process while prepping the chocolate topping.
- Using the double boiler method for greatest success re: even chocolate melting, bring a small saucepan of water to simmer and place a heat-safe bowl on top with the milk chocolate. Stir frequently until melted through, then smooth over the fudge cookie base. In a clean bowl, melt the white chocolate and drop small blobs of it at random over the melted milk chocolate before squiggling it into a marbled pattern with a chopstick or skewer (just something thin you have on hand) – see right for demo. Sprinkle crushed candycanes on top.
- Refrigerate for an hour or two to cool, then cut into rough sized small chunks with a warmed knife.
Stores in the refrigerator for up to a week in an airtight container.