Biscuit Fudge. Chewy, rich, with added crunch; one of my favourite treats to accompany outdoor adventures and the second recipe for the Walk + Eat series.
We’ve been on longer walks since my foot has got better (hurrah), but not as many as we would have liked due to the bad weather. But we did make the most of the dry-ish days and explored the hedgerows for blackberries in Heptonstall, Walsden and Gorpley; exploring Cloughs, getting lost on the moors (my fault), climbing over rickety stiles and discovering woodland waterfalls. But even on short walk days, we’ve managed to enjoy the afternoons at home listening to the rain outdoors, nestled in blankets, baking and watching TV (Bloodline at the mo). A taste of things to come I think; I’ll be buying winter fuel soon!
This 4 ingredient recipe (minus the salt and optional nuts) is so simple to make, and can be stored in the fridge and freezer. The biscuits I used in this recipe were McVitie’s Nibbles (I used whatever we had in the store cupboard) but you can use normal digestives crushed too.
I tend to take a handful of the fudge from the freezer for our walks but it can be eaten straight from the freezer too, it’s just a slighter different texture. Enjoy! Save the image above on your phone or pin to Pinterest for later!
350g Dark Chocolate 70% min
Knob of butter
Pinch of salt
1 Can of Condensed Milk
120g crushed digestives biscuits
Mixed nuts for topping (optional)
Break the chocolate into small pieces and crush the biscuits.
Add the chocolate to a large pan with butter, salt and condensed milk. Melt over low heat, stirring continuously until it’s a thick consistency. This will only take a few minutes.
Take off the heat and stir through the crushed biscuits.
Pour into a lined square tin and smooth over the top with a wet spoon. Sprinkle chopped nuts on top (optional). Leave to cool for 30 minutes, then refrigerate for 1 hour.
Cut into bite size pieces and store either in fridge or freezer (you can eat straight from freezer).
See the previous Walk + Eat recipe here.