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Fruity Fudge Fingers

Fruity Fudge Fingers

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1.Stir the butter and sugar together over low heat until the sugar has melted.

2.Add the condensed milk and essence.

3.Add the remaining ingredients and mix well.

4.Spoon the mixture into a greased pan 18 x 28 x 3 cm.

5.Use a spoon and press into the pan.

6.Refrigerate overnight.

7.Drizzle with melted chocolate & cut into fingers.  

Makes 48 fingers


1. Replace glace cherries with Moir’s mixed citrus peel and biscuits with Moir’s ChocolateTea Lovers biscuits.

2. Replace the Safari raisins, sultanas and currants with 375ml Safari cake mix. 

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125ml melted butter or margarine

125ml soft brown sugar

1 x 397g can condensed milk

5ml Moir’s vanilla essence

125ml Safari raisins

125ml Safari sultanas

125ml Safari currants

100g Moir’s glacé cherries

50g Safari pecan nuts or walnuts, chopped

2 x 200g packets Moir’s Tea Lovers biscuits, crushed

Melted white and milk chocolate

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