It costs a little more, but I think it’s worth it. I always choose the foil backed parchment, as it doesn’t shift about. Line an 8″ square baking tray with parchment paper. Scroll down for the recipe card with quantities and more tips at the bottom of the page.įirst prepare the mould. I will show you how to make this perfectly every time. How to make chocolate fudge in the slow cooker – step by stepīefore you start, read my step-by-step instructions, with photos, hints and tips. Use your favourites to decorate or keep it pure and simple.
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