Arnott’s is giving a nostalgic Aussie classic a festive twist with its Scotch Finger Easter fudge. Think rich, creamy goodness that combines buttery biscuits with smooth white chocolate and colourful Easter eggs.
The no-fuss recipe is created with just 5 simple ingredients and is perfect for gifting, entertaining or a long weekend baking project.
Ingredients
Method
Grease and line a 20cm square slice tin with baking paper, extending the paper 2cm above the edge of the tin.
Roughly chop Scotch Finger biscuits. Reserve 1/3 cup of the chopped biscuits.
Place butter, chocolate and condensed milk in a saucepan. Cook over low heat, stirring continually, so it doesn’t stick, for 5 minutes or until the butter melts and the mixture is combined. Continue to cook, stirring, for a further 4–5 minutes until it is just beginning to simmer and the mixture is thick and glossy.
Remove pan from heat, add chopped biscuits and stir well. Pour mixture into prepared tin, top with speckled eggs and the reserved chopped biscuits. Cover and refrigerate for 4 hours or until firm.
Cut the fudge into squares before serving.
Where to buy Arnott’s The Cookbook
Looking for more delicious recipes using Arnott’s biscuits? There’s a whole cookbook of them!
You can buy Arnott’s The Cookbook from:
