Fairy Ring Fudge

  • Preparation: 15 min
  • Cooking: 60 min +
  • Portions: 8


    454 g semi-sweet chocolate, finely chopped

    300ml of condensed milk (Eagle Brand)

    1 ½ teaspoon vanilla extract

    15 g dried fairy ring mushrooms, coarsely chopped



 Melt the chocolate in a bain-marie, then stir in the condensed mix. Mix well and remove from heat;
Mix in the vanilla extract and the fairy ring mushrooms;
Pour into a 20cm2 baking pan layered with wax paper;
Refrigerate for at least 1 hour;
Cut into 2cm2 squares with a sharp knife that can be heated up to ease the cutting process, if necessary.

Recipe taken from:

Cuisine gourmande aux champignons sauvages


Out of stock

Product Details

  • Author : CMAQ
  • Year : 2012
  • Pages : 69
  • ISBN : 978-2981296306