Now that I already have a few cans of thick, chocolate-brown homemade Dulce de Leche resting inside my fridge, I am all set to explore other possibilities with this wonderful dessert ingredient. As I already told you all in my previous post, I made these really easy and delicious dulce de leche fudge pieces, wrapped them into small pieces, and served these to the little guests at a weekend get-together at my home. They loved these! These are melt-in-the-mouth, soft fudge and you can refrigerate them atleast upto one month.
People generally love to use pecans and chocolate in Dulce de Leche fudges, but I was running short of both chocolate and pecans. So I decided to make the fudge differently. I used powdered Marie biscuits (actually, any unflavoured or mildly flavoured biscuit would serve the purpose) and marshmallows.
This fudge is semi-soft in texture. Even if you keep this in the deep-freeze, it will not become very hard. This texture is really important, as you can enjoy the taste of dulce de leche with every soft, creamy bite. Always serve them chilled.
Dulce de Leche Fudge
Dulce de Leche Fudge
- Thick, homemade deep-brown-coloured Dulce de leche (click here for the recipe): 5 tbsp (heaped)
- Marie biscuits: 6
- Toasted almonds: 12
- White marshmallows: 100 g
- Milk: 2 tbsp
- Unsalted butter: 80 g
- Vanilla essence: ½ tsp
- Cling film, 18-cm (7-inch) cake tin
Finely powder the Marie biscuits and the toasted almonds.
In a microwave-safe bowl, put the butter, milk and the marshmallows. Melt the marshmallows and the butter in the microwave for 30 sec. Stir and microwave for another 10 sec, or until the marshmallows melt.
Stir and add the dulce de leche to this warm mixture. Stir lightly until everything is combined. If you see small lumps of dulce de leche, don’t break these lumps: these actually add a different texture to the fudge.
Add the powdered mixture of biscuits and almonds. Mix, until everything is combined.
Grease and line with parchment paper, an 18-cm (7-inch) shallow cake tin. Pour the fudge mixture into the tin. With the help of a spoon, level the surface of the dulce de leche fudge. Refrigerate in the deep-freeze for atleast 3 h or until it is firm enough to handle.
Loosen the parchment paper (along with the fudge) from the tin by pulling up its two opposite ends very slowly. Cut the fudge into bite-sized pieces. Refrigerate for 1 h.
Remove each of the fudge pieces and wrap individually with the cling film. Put these in airtight container, back into the fridge. Eat this fudge chilled.