Biscuit Fudge (no bake)
Biscuit Fudge (no bake)
I have not made this for many many years. Approximately twenty at a guess. So when the recipe popped up in my facebook group, I had to make it for old times sake. Be warned; this is a highly addictive food, it is very hard to stop at just one piece.
I made it a lot in my younger years, at least once a month.
It is a fast and easy slice to make with simple ingredients. With raw eggs in it is best kept in the fridge. Also use the freshest eggs available.
My choice of eggs is Gunning Bumnuts. Check out their website
You could swap the wine biscuits for malt biscuits, any sweet biscuit will do depending on your taste. You can leave out the eggs if you don’t have any eggs. Or you can add some dried fruit or chopped nuts.
You can ice it with anything from just dark melted chocolate on top; to chocolate icing and sprinkle it with chopped nuts or desiccated coconut or coloured sprinkles to chocolate hail. The list is endless here. This slice is a very fast and easy slice to make.
To keep it authentically kiwi. Follow the recipe and use round wine biscuits. You can buy wine biscuits online in Australia.
Otherwise just use Marie biscuits. They are the best match to round wines.
When pressing into the tin, make sure you press it in firmly as to have no gaps and compacted well. If you have a rolling pin that fits your tin use that.
Crush the biscuits with a rolling, you can have a good old bash if you are having a bad day. (tongue in cheek)
You do not want them to be over processed and in fine crumbs. Don’t be tempted to use a food processor or thermal mixer for this process. You want to see chunks of biscuit.
So on to the recipe………
Crushing the biscuits
Using hands, mix together to this
Press firmly into pan
Nice and compressed
- 226 grams butter,
- ½ cup sugar,
- 2 Tablespoons cocoa powder,
- 2 eggs, beaten
- 2 packets round wine biscuits, or 2 packets Marie biscuits in Australia
- ½ cup desiccated coconut
- Splash of vanilla essence.
- Tin/pan size 30cm x 20cm, Greased and lined with baking paper.
- Process the biscuits until all broken and crumbly.
- Put butter, sugar and cocoa into a saucepan and melt slowly until the sugar has Do Not Boil. When the butter, sugar and cocoa has melted and blended together, add eggs and mix.
- Add to the biscuits and add the coconut, Get your hands in a mix all up well.
- You can also add sultanas or dried apricots, Press into a greased tin and place in fridge to set.
- When set, take out of pan and remove paper and ice.
- Ice with chocolate icing, Or use melted chocolate, add coconut or 100 & 1000s to top or desiccated coconut.
To crush the biscuits, place in a plastic bag and roll/bash with a rolling in. You still want chunks of biscuits.
Use hands to really mix well and crush any biscuit chunks that are to large. Press firmly to get a nice compact slice.You can use up to 1 cup of sugar.
11:35 am
can you tell me what 1/2 sugar is?…. cup?… thanks so much
11:40 am
maybe one and a half cups .. looking at other recipes and butter to sugar?
1:33 pm
Ooops, yes half a cup of sugar.
Thank you for letting me know. will amend that right away.
Rachel : )
1:35 pm
You can go up to one cup of sugar, but I find it is too sweet. Don’t forget the biscuits are sweet as well.
Rachel
9:07 am
As per my grandmother’s recipe I always bring mine very gently to the boil after adding the egg so the egg gets cooked. Always works out beautifully.
4:05 pm
Wonderful, there are many versions
of this, but grandmothers are the best versions.
8:48 am
Heyy
If I use melted chocolate, how much should I use (is needed)?
3:59 pm
As much as you want