- 150 g Milo chocolate bars
- 500 g Icing sugar
- 120 ml Peppermint & Choc Double Act Shooters
Line a 15 x 15 cm square glass dish with baking paper, leaving the sides long (easier to lift fudge out afterwards). Spray.
In a large bowl, add your icing sugar and your liqueur, stir well – mixture will look like icing paste.
Melt your Milo slab squares.
As soon as your chocolate is melted, quickly stir it into the icing sugar/boozy mixture. It will require some elbow strength, but you have to be quick.
Scoop the Milo boozy mixture into the prepared glass dish. Spread evenly (put a spoon into hot water and use that to level the top of fudge). (If you have some extra Milo choc, grate on top)
In fridge, let the fudge set for about 30 minutes. Lift it carefully out of the glass dish and cut into squares or triangles. Put on a plate in freezer till hard. You can eat it straight out of freezer.