NEW ZEALAND CLASSICS
No-Bake Chocolate Fudge Slice
Thick chocolate fudge, chunky biscuit pieces and classic chocolate icing.
EASY
1 HOUR 20 MINS
MAKES 9
ABOUT THE RECIPE
The Copper Kettle chocolate fudge slice in Invercargill was my childhood café order, every single time.
My version brings that memory home: a thick, fudgy chocolate base with generous biscuit chunks and a classic cocoa icing that sets with a little bite.
THE RECIPE
Ingredients
Fudge Base
180 g unsalted butter
225 g caster sugar
75 g Dutch-processed cocoa powder
¼ tsp fine sea salt
1½ tsp espresso powder
1½ tsp vanilla extract
300 g sweetened condensed milk
300 g digestive biscuits, divided (250 g finely crushed, 50 g roughly broken into small chunks)
Chocolate Icing
250 g pure icing sugar, sifted
25 g Dutch-processed cocoa powder, sifted
25 g unsalted butter, melted
2 tbsp boiling water, added gradually as needed
Method
1.
Line a 20 cm square tin with baking paper, leaving an overhang for lifting out the slice.
2.
Melt the butter in a medium saucepan over low heat. Add the caster sugar and stir gently for 3-5 minutes.
3.
Stir in the condensed milk, then the cocoa, salt and espresso powder. Cook over low-medium heat for 3-5 minutes, stirring constantly, until smooth, thick and glossy.
4.
Remove from the heat and stir in the vanilla. Cool for 2-3 minutes, until warm but not hot.
5.
Fold in the finely crushed biscuits, then gently fold in the chunks. Press evenly into the tin, keeping the chunks intact. Refrigerate for about 30 minutes, or until the base is cool and firm enough to ice.
6.
For the icing, combine the sifted icing sugar and cocoa. Stir in the melted butter and 1½ tbsp boiling water until smooth. Add the remaining water gradually, only as needed for a thick, spreadable icing.
7.
Spread the icing over the cooled base. Immediately use a fork to make a striped or wave pattern. Leave uncovered for 10-20 minutes to let the surface begin to set.
8.
Return to the fridge for a further 30 minutes to set.
9.
Lift the slice out using the baking paper. Cut into 9 squares with a sharp knife, cleaning the blade between cuts.
SAMANTHA'S NOTES
Use good cocoa
Keep biscuit texture
Slice it cleanly
Dutch-processed cocoa gives the slice a deeper chocolate flavour and darker finish. It makes a real difference when the chocolate is this central.
Let the fudge mixture cool slightly before adding the biscuits, and keep some pieces chunky. You want contrast between the smooth fudge and crunchy biscuit.
For sharp café-style edges, let the slice set properly and wipe your knife between cuts. It keeps the icing top and fudge base looking neat.
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