Fruitcake Fudge Bar

This is an excellent fudge bar, full of fruit, it tastes like a Cadbury fruit and nut bar - only better. These bars are made with leftover fruit cakes. This time I set aside some of my fruit cake to make this fudge bar and some Christmas truffles. This tastes absolutely delicious. So fudgy and chocolaty.

dark or milk chocolate (300 g)
1 can condensed milk (375 g)
butter (50 g)
confectioners' sugar (100 g)
2 cups leftover Christmas cake, crumbled
⅓ cup nuts, toasted and chopped
1 pinch sea salt
1 pinch coffee powder, optional

Line an 8" square pan and grease well. Toast and chop the nuts. Crumble the fruitcake and set aside.

Add the butter, chocolate and condensed milk in a pan and heat it in medium heat until the chocolate and butter melts.

Add the salt and coffee powder and mix well. Add the sugar and mix well.

Crumble the fruitcake and add it to the chocolate mixture. Add the chopped nuts.

Mix well and pour into the prepared tin and refrigerate it.

Let cool for 4 hours or until set and cut into squares.

Cook's Notes:

• If using milk chocolate, adjust the icing sugar as the milk chocolate is already sweet.
• Omit sugar if your leftover fruitcake is sweet. If you prefer a sweeter version, or if your fruitcake is not sweet enough, add the sugar.
• If adding sugar, please make sure the sugar gets completely dissolved.

How to Store Fudge Made with Condensed Milk:

• Homemade fudge made with condensed milk is quite soft compared to traditional fudge. This means it should be kept in the refrigerator, if left at room temperature it will soften further.
• You can store this lemon fudge in the fridge in an airtight container for up to 2 weeks.
• You could also store it in the freezer for up to 3 months in an airtight container.