This Hedgehog Fudge Recipe is another old fashioned favorite from Foodiful that will bring back those childhood memories. Check out the details now.

Our fabulous friends at Foodiful have served up another wonderful recipe for us to try. Today they are sharing this hugely popular, no-bake Hedgehog Fudge Recipe and it is one that you won’t want to miss.

If you are yet to visit Foodiful, we can’t speak highly enough of their recipe collections. There is without a doubt, something for everyone. We love the fact their recipes are tried and true favorites.

Photo Credit – Benito Martin

Hedgehog Fudge Recipe Ingredients

  • 395g (14oz) can sweetened condensed milk
  • 125g (4.4oz) unsalted butter, chopped
  • 1¼ cups dark baking melts
  • ¼ cup cocoa powder, sifted
  • 200g (7oz) Marie (Digestive) biscuits
  • ½ cup (80g) chopped skinless, roasted hazelnuts
  • 2 cups vanilla-flavoured Mallow Bakes (marshmallows)

Hedgehog Fudge Video Tutorial

We have included a quick video tutorial from our good friends at Foodiful. They show you how to whip up this easy and delicious Hedgehog Fudge Recipe at home. Click Play above to view ^

 

Hedgehog Fudge Recipe via Foodiful 

Hedgehog Fudge Instructions 

  1. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
  2. Place sweetened condensed milk, butter and baking melts in a small saucepan. Stir over low heat and stir until smooth and combined. Remove pan from heat and stir in cocoa powder until combined.
  3. Place biscuits in a large snap-lock bag. Using a rolling pin, crush biscuits into coarse pieces. Transfer to a large bowl. Add hazelnuts and Mallow Bakes.
  4. Stir chocolate mixture into biscuit mixture until well coated and combined.
  5. Press mixture evenly
    onto the base of prepared pan. Refrigerate overnight, or
    until set.
  6. Using extended baking paper, lift the slice from pan
    onto a chopping board. Using a large sharp knife cut into small squares to serve.

Foodiful is one of our favorite recipe sites. We thank them for sharing this recipe and if you have enjoyed it, please join their free newsletter and follow them on Facebook too.

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