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Eton Mess Fudge

I recently joined a Facebook group called the ‘Baking Boy Bloggers’. As the name suggests, we are a group of male bloggers who love to bake and we also love to find new ways of supporting each others’ blogs.

So, we have a monthly challenge where one person decides a theme and the others all bake something along that theme and we all link back to each other so our readers can see all of the wonderful creations!

This month the theme is ‘meringue’ and I decided to think outside the box. Rather than something with meringue on top or a bake consisting completely of meringue, I decided to be a little different and develop a recipe which uses bought meringue nests. 

Having watched ‘Sweets Made Simple’ on the TV recently, I have been craving fudge! So, I came up with this super quick and easy version which is also pretty delicious (even if I say so myself!)

Inspired by a classic Eton Mess, this fudge contains broken meringue pieces, white chocolate and freeze dried raspberries. Yum!

OK, so I know it’s not a REAL fudge in the traditional sense and is not made in the same way, but it’s so much quicker and easier than boiling it all up with sugar thermometers and then beating until your arms fall off! Give it a go, you might never make ‘traditional’ fudge again 🙂

So, here’s how to make your own Eton Mess Fudge…

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Eton Mess Fudge
This recipe will show you a really quick and easy way to make fudge. It’s slightly softer and creamier than making it the traditional way, but just as delicious!
  • 1 tin (397g) condensed milk
  • 500g white chocolate
  • 3 meringue nests
  • 5g freeze dried raspberries
  • 1tsp raspberry flavouring
  • A few drops of pink food colouring
1. Break the chocolate up and place in a bowl with the condensed milk. Put into a microwave for 30-sec blasts until the chocolate is almost all melted. DO NOT overheat it, or it will separate and you will end up in one big mess!2. While the chocolate is melting, crush the meringue nests leaving some large-ish chunks for texture. Put about 1/2 nest to one side; this will be sprinkled over the top of the finished fudge.3. Once the chocolate is melted, beat with a spoon or spatula for a few seconds until the mixture is smooth and silky.4. Mix in the meringue pieces and freeze dried raspberries along with the raspberry flavouring until combined.5. Transfer half of the mixture into another bowl and add the pink food colouring until the desired colour is reached.6. Add the pink mix back to the rest and swirl around. Don’t mix too much, you want a nice marbled colour here.7. Pour the mixture into a tin lined with cling film (around 8″x8″ should do it) and sprinkle with the reserved meringue and some extra raspberry pieces. Place in the fridge for at least 2 hours or until set.8. Cut up the pieces and serve at room temperature. You can store this for a few days in the fridge in a sealed container too!
Prep time:  time: Total time: Yield: 25-30 pieces

Here are the links for the other Baking Boy Bloggers meringue recipes…

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