 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
The walnuts can be omitted if preferred. Note this is formed in a ROUND pan. It makes one big web and is served by cutting into small wedges, rather than the usual squares. Use superfine sugar (not to be confused with confectioners' sugar), rather than granulated into order to avoid a grainy texture. If the melted chocolate begins to harden in the bag, microwave it in short bursts for a few seconds at a time. Ingredients:
1 2/3 cups superfine sugar |
2/3 cup regular evaporated milk |
2 tablespoons butter |
9 ounces white chocolate, coarsely chopped |
2 cups miniature marshmallows |
1/2 cup walnuts, toasted and chopped |
3 ounces semisweet chocolate, melted |
Directions:
1. Line a 9 pie dish with foil and a baking sheet with waxed paper, set aside.
2. Combine sugar, evaporated milk and butter in a large saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil 4-5 minutes or until mixture starts to thicken. Reduce heat to low. Stir in white chocolate until completely melted. Stir in walnuts. Pour into prepared pan.
3. Working quickly, pour semisweet chocolate into a ziplok sandwich or snack bag. Snip a little hole in one bottom corner of bag.
4. Squeeze melted chocolate from the bag in concentric circles on top of white fudge mixture in round pan. Beginning at the centre, pull pointed tip of a steak knife through both layers of white fudge and brown chocolate circles, to form a cobweb pattern.
5. Drizzle remaining semisweet chocolate onto waxed-paper-covered baking sheet to form spiders with wriggly legs. Chill fudge and spiders separately in refrigerator.
6. To serve, hold foil to lift fudge from pan; peel off foil. Place fudge on plate, garnish with spiders. To serve, cut in thin wedges as you would with a pie.
|
|