This is fine, it’s her choice (actually it’s rather advantageous to me, more white chocolate consumption on my part), but she is definitely missing out. I never really sided with my friend until this recipe, when I actually contemplated white chocolate.
White chocolate, I’ve realised, is not really chocolatey tasting at all – it’s smooth and sweet and that’s about it…not that there’s anything wrong with this! In being so indistinct, white chocolate lends itself perfectly to other flavours, it welcomes them openly – it works perfectly with the caramel of the sweetened condensed milk, and also complements the spicy, warm notes of the chai flavouring.
While I’m talking about acceptance, I should also mention that I was given some Bondi Chai powder to experiment with, so you’ll be seeing lots of delicious chai recipes in the coming weeks, which perfectly suit Sydney weather at the moment. If you want to experiment with some of your own Bondi Chai, head to their website for free samples!
Chai chocolate fudge:
- 395g tin sweetened condensed milk
- 40g butter
- 300g white chocolate
- 3 tbsp Club Cinnamon Bondi Chai powder
Grease and line an 8 inch square baking tin.
Continue stirring and allow big, lazy bubbles to form and pop at the edges of the pan. If the mixture begins to boil all over, turn the heat down. Allow the big bubbles at the edge to keep forming and continue to stir for 2-3 minutes.
Remove from the heat and pour into your prepared tin, smoothing out any lumps or bubbles with a silicone spoon if need be. Be very careful of your tin, because it will have taken on a great deal of the heat of the caramel.
Allow to cool for 15 minutes.
Pop your fudge in the freezer for at least two hours.
This fudge is so simple to throw together but oh-so-satisfying. It’s best served straight from the freezer and chopped into tiny bite-sized pieces. It’s a soft fudge, so be prepared to get your fingers a little bit sticky.