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How to make lovely lemon meringue fudge.
ππ£ππ§πππππ£π©π¨:
397g condensed milk
15g unsalted butter
600g white chocolate
1 tbsp lemon curd
1 tsp lemon essence
Yellow food colouring
2 meringue shells
397g condensed milk
15g unsalted butter
600g white chocolate
1 tbsp lemon curd
1 tsp lemon essence
Yellow food colouring
2 meringue shells
πΏππ§πππ©ππ€π£π¨:
Put all ingredients in slow cooker on low, lid off, (leave 1 meringue out)
Put all ingredients in slow cooker on low, lid off, (leave 1 meringue out)
Stir every 15 minutes until it starts to form a crust.
Pour into a lined baking tray and crumble the remaining meringue on top.
Set at room temperature for 2 hours and then in the fridge for a minimum of 2 hours.
Depends how soft you like it,
can leave for longer.
Chop into squares.
Done.
Depends how soft you like it,
can leave for longer.
Chop into squares.
Done.
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