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Chocolate Fudge Slice
220g butter 2 eggs, lightly whisked ¼ cup honey ¼ cup golden syrup 3 tbsp good-quality cocoa, sifted 2 tsp vanilla extract 2 x 250g packets plain sweet biscuits, such as super wine, crushed to a coarse crumb (leave some small chunks) ½ cup chopped walnuts and/or sultanas (optional)
© Annabel Langbein Media
Line a 20cm-diameter loose-bottom round cake tin with baking paper.
Melt the butter in a pot. Whisk in the eggs, honey, golden syrup, cocoa and vanilla. Slowly bring to a boil, stirring constantly. Remove from the heat as the mixture comes up to the boil and add the crushed biscuits and nuts or sultanas, if using. Mix until well combined and press into the prepared cake tin. Chill and cut into thin wedges when firm. Store in an airtight container in a cool place for up to a week.
It can also be made in different flavours – leave out the cocoa and use lemon juice and zest and some coconut, and ice with a lemony icing. The butter is what makes it set.
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