Potato Chip Fudge
Gluten Free & Dairy Friendly Fudge made with dark chocolate and thick cut chips for a crunchy snack with decadent chocolate.
Ingredients
3 Cups Dark Chocolate, chopped into small pieces (check the ingredients for milk solids - we use Whittaker's)
1 can Coconut Condensed Milk
1 tsp Vanilla Extract
150g bag Eta Ripples Thick Cut Ready Salted
100mL Coconut Caramel Sauce
Instructions
Step 1
Line a 20cm baking pan with baking paper.
Step 2
In a sauce pan over medium heat, melt chocolate, coconut condensed milk and vanilla essence. Continue cooking until all chocolate pieces are melted, stirring frequently (about 8-10 minutes).
Step 3
Remove from heat and stir in 3/4 of the bag of potato chips. Don't worry about crushing them before hand as they will break up when you stir them in.
Step 4
Pour mixture into prepared baking dish, smoothing out on top. Crush remaining potato chips and sprinkle over fudge mixture. Gently press in the potato chips to make them stick.
Step 5
Heat the coconut caramel sauce in a saucepan then pour into a piping bag. Pipe over the top of the fudge.
Step 6
Cover and refrigerate for 2 hours or overnight. Remove from the refrigerator and cut into squares to serve.
Products used in this recipe
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