If you grew up in South Africa chances are you have eaten Marie Biscuit fudge. It evokes sentimental memories of childhood treats.
The recipe is simple and easy to make with children. Cocoa, butter, icing sugar, and Marie Biscuits. The ingredients list calls for raw eggs, but this can be replaced with a dash of water.
For those who cannot find Marie Biscuits, a simple substitute is thin butter biscuits. However, you can substitute the Marie Biscuits with coconut, nuts, dried fruit, chocolate chips – just about anything that strikes your fancy.
There are similar recipes called different things, from Batik Cakes, Hedgehog Slice to Kalte Schnauze. The last is so similar to the Marie Biscuit Fudge we make in South Africa, I’m convinced there must be a connection.
Marie Biscuit Fudge
- 250 gram butter
- 150 gram good quality cocoa
- 500 gram Icing sugar sifted
- 200 gram Marie Biscuits broken into small pieces
- 2 each eggs whisked
Prepare a 20cm x 30cm dish with non-stick spray or baking paper.
Using a microwave proof bowl (or a pot on the stove), melt the butter.
Stir the cocoa and icing sugar through the melted butter. Add the eggs and combine thoroughly.
Gently fold through the crushed Marie Biscuits and press the mixture into the prepared dish.
Place in the fridge to firm up. Mark out the portions before completely firm.