Fudge Slush Food

FUDGE SLUSH

Steps:

• In a saucepan, combine sugar & cocoa, then gradually stir in the 2 2/3 cups of milk.
• Cook & stir over low heat until sugar is dissolved, then pour into either a shallow pan or several ice cube trays.
• Cover & freeze for 6 hours or overnight.
• Break frozen mixture into chunks, then place in a blender & add the 2 tablespoons of milk before covering & processing until smooth & slushy.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

CHOCOLATE FUDGE BUTTER CREAM SLUSH

Steps:

• Melt butter in a small pot.
• Pour in milk little by little, whisking thoroughly.
• Whisk in cocoa powder and sugar.Whisk until a bit thick.
• Pour mixture into a cup and let it cool before freezing it.
• This should result in a not-so-hard fudge that will melt if you take it out of the freezer, but still thick and runny.
• The fudge can be cut into squares and eaten just like that or in this case, you let it melt first and then blend it with the vanilla ice cream until smooth and creamy.
• If it is too creamy or thick, add in a lil' water or blend it with some ice cubes.
• Great for summer.