Easter Egg Chocolate Fudge
April 03 2022 – Jess McDowell
9 oz (250g) Malt Biscuits (finely crushed)
1⁄2 cup Condensed Milk
1 tsp Vanilla Essence
3 1⁄2 oz (100g) Butter
2 tbs Cocoa Powder
Topping: Colourful Mini Chocolate Easter Eggs
Soften the Butter, Condensed Milk, Vanilla, mix together, then add Cocoa and finely crushed Biscuits.
Take 1⁄2 cup of the mixture and place it on one side of the Sushezi and repeat the same on the other side. Close the Sushezi and fit the end cap, twist and lock and follow the operating instructions.
Push the mixture out onto cling film, roll up and place in the refrigerator for at least one hour. Unwrap and slice.
Once sliced - place Colourful Mini Chocolate Easter Eggs on the top of the slices.