Lemon Meringue Fudge

Hmm – not everyone likes plain chocolate so, here's the result of my latest “messing about in the kitchen” - another fudge but made with milk chocolate - probably more appealing to kids because milk chocolate is sweeter – it's purely a matter of personal taste.

Lemon Meringue Fudge

400g milk chocolate broken into small

even sized pieces

25g butter

397 can condensed milk

100 icing sugar

2 tsps of lemon extract or 1 tsp of lemon extract paste

50g lemon meringues, crushed

6 meringue kisses crushed, for decoration

Line a 20cm square tin with baking parchment.

Melt the chocolate in a bain-marie. In a non-stick saucepan, melt the butter and gently warm the condensed milk. Add the melted chocolate and mix well until smooth. Beat in the icing sugar until blended and smooth. Fold in the crushed meringues.

Put the mixture into the prepared tin, spread evenly into the corners, smooth over the top and decorate with the crushed meringue kisses. Place in the fridge to set for at least an hour. Remove, cut into small squares, then box and fridge or freeze.

The same hints and tips apply as with the plain chocolate fudge :

Milk chocolate bars will be fine since they are in squares of the same size and will met evenly. Check out the cheaper supermarkets for good deals.

Don't forget to use unsalted butter and sift the icing sugar!

As with the plain chocolate fudge, I boxed the fudge and froze for a week – it was as good as it was when made so ideal if you want to make ahead or stash it so it doesn't disappear when you're not looking. Fridge it straight from the freezer – it's really good cold.

Using milk chocolate gives a softer, squidgier consistency. You should get 80 pieces of fudge if you cut 2cm squares.

Don't eat them all at once!