Snowman White Chocolate Fudge
This is a no-cook fudge and couldn't be simpler. In 3 simple steps you will have a great addition to your Christmas meal. Allow the fudge to chill well before you cut out shapes (1hr min).
Icing sugar, for rolling
Black writing icing
Mini jelly beans (1/2 a jelly bean per snowman)
Ready to roll coloured icing
You will also need…
20cm square tin, lined with baking parchment baking sheet
Step 1 of 4
Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently).
Step 2 of 4
Pour into the tin to set for 1 hour in the fridge.
Step 3 of 4
When the fudge is set, sprinkle the work top with a little icing sugar. Using a 3cm round cutter, cut into rounds, then place on a baking sheet lined with baking paper. Re-chill for 30 minutes. Knead any off cuts with a few drops of colouring.
Step 4 of 4
Decorate with the black icing to make snowman faces. Roll out the coloured fudge thinly to make hats and scarves, brushed with a little water to stick to the fudge.
Store in an airtight container in the fridge for up to 2 weeks.