Double Decker Fudge Loaf

Ingredients: 

 

For the strawberry fudge:

 

2 cups sugar

1 cup milk

½ tsp pink food colouring 

½ tsp strawberry essence (optional)

2 tbsp butter

 

For the chocolate fudge:

 

2 cups sugar

1 cup milk

½ cup cocoa powder

2 tbsp butter

 

Assembly:

 

3 Vanilla Whippy Bars 

1 packet of shortbread biscuits

50g butter, melted

Whipped Cream, to serve

Strawberries, to serve

 

Method:

 

1. Line the base and sides of a loaf tin with baking paper.

 

For the strawberry fudge:

 

1. Place the sugar, milk and colouring into a heavy based saucepan.

 

2. Stir over a low heat until all the sugar has dissolved. Bring to a gentle simmer, and simmer for 10 - 15 minutes or until the syrup is thickened and creamy. Remove from the heat and stir in the butter. 

 

3. Pour the mixture into a bowl and using an electric mixer, beat until thickened, and cooled - approximately 5 minutes. Pour into the prepared tin. Set aside to set for 10 - 15 minutes. 

 

For the chocolate layer: 

 

1. Place the sugar, milk and  cocoa into a heavy based saucepan. Stir over a low heat until all the sugar has dissolved. Bring to a gentle simmer, and simmer for 10 - 15 minutes or until the syrup is thickened and creamy. Remove from the heat and stir in the butter. 

 

2. Pour the mixture into a bowl and using an electric mixer, beat until thickened, and cooled - approximately 5 minutes. 

 

3. Place the Beacon Vanilla Whippy bars on top of the strawberry fudge layer, pour over the chocolate layer and set aside for 10 minutes. 

 

4. Mix the shortbread crumbs and melted butter, spread the crumb over the fudge layer and level out with a spatula. Set aside to set for 45 - 60 minutes. Do not refrigerate. Remove from the tin, slice and enjoy with a dollop of fresh cream and strawberries.