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  1. Home
  2. Baking

Kit Kat Fudge

Kit Kat Fudge will be your new obsession - trust us! - by Jane Ash
  • 23 Oct 2018
Prep: 20 Minutes - Cook: 205 Minutes - Easy - Serves 36
Proudly supported by

The only thing better than a Kit Kat is our killer Kit Kat Fudge!

Ingredients

2 x 170g blocks Kit Kat Milk Chocolate

395g can sweetened condensed milk

50g unsalted butter, chopped

2 tablespoons golden syrup

290g packet Milk Choc Melts

Method

  1. Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges. 

  2. Cut Kit Kat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers

  3. Place condensed milk, butter and syrup in a large saucepan. Stir over a medium to low heat until butter is melted. Increase heat to medium to high. Cook, stirring constantly, until boiling. Remove from heat. Add milk chocolate. Stir until melted.

  4. Working quickly, pour half the chocolate mixture into prepared pan. Spread evenly. Arrange reserved Kit Kat fingers over the top. Pour over remaining chocolate mixture. Spread evenly. 

  5. Sprinkle finely chopped Kit Kat over top. Refrigerate, covered for about 3 hours, or until firm.

  6. Use paper to lift fudge from pan. Cut into squares.

     

    TIP! Fudge can be made up to one week ahead. Keep in an airtight container in the fridge. It’s delicious served as an after-dinner treat to have with coffee. 

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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