BISCUIT FUDGE
1 packet (200 g) Marie biscuits
250 g butter/margarine
1 packet (500 g) icing sugar, sifted
30 g (975 ml) cocoa, sifted
1 egg
Crush the biscuits lightly with a rolling pin.
Melt the butter/margarine in a deep sauce pan.
Add the sugar and cocoa and stir over moderate heat until smooth.
Beat the egg in quickly.
Remove the mixture from the stove and stir in the biscuits.
Spoon the mixture into a greased pan and allow it to cool.
Cut into blocks when set and store in the refrigerator.
Makes about 60 blocks.
Recipe posted by Madeline Venter
