FUDGE KRISPIES
280 g milk chocolate
125 g butter or margarine
200 g (125 ml) golden syrup
10 ml vanilla essence
250 ml icing sugar – sifted
160 g (4 x 250 ml) rice krispies
Melt together chocolate, butter, and syrup over low heat until smooth
Stir in the vanilla essence and icing sugar
Fold in Rice Krispies and turn into a greased 250mm-square cake pan.
Refrigerate until firm
Cut into squares
Store in refrigerator
Makes 30 and kids just love it
Foto: Marie Dumas Jennings
