THERE is no cooking time with this recipe, and it freezes well.

Citrus Fudge Slice

This is really rich so serve it in tiny squares. Makes about 50.
Base

1packet wine biscuits
100g butter
½ tin (about 200g) sweetened condensed milk
½ cup coconut
Zest of 1 lemon or orange
1 tablespoon lemon or orange juice
Optional
70g chopped nuts walnuts, almond or any other kind – not peanuts

Icing

2 cups icing sugar
Remaining juice from the lemon or orange
Grease and line a sponge roll or slice tin.
Crush the biscuits either in a food processor or in a plastic bag using a rolling pin. Melt butter with the condensed milk

Add the crushed biscuits, the citrus juice, nuts, coconut and fruit zest and mix well. Press into the sponge roll tin.

Mix the icing sugar and fruit juice together adding a little hot water if it is too thick. Ice the slice in the tin and chill until set.

To freeze

Freeze while still in the tin, remove and wrap. When ready to serve, thaw and cut into small pieces.

Serve while still slightly chilled.

recipe
by Budget Advisory staff