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Classic Fruit & Nut Chocolate Fudge
A deliciously moreish melt-in-the-mouth smooth, crumbly, fruit and nut packed chocolate fudge.
Shetland sea salt
full fat milk
Madagascar bourbon vanilla bean paste
Measure the sugar, cocoa powder, salt and milk and pour into a heavy bottomed saucepan.
Bring to the boil over a medium-low heat, stirring very occasionally. Keep the heat low so you don't burn the mixture.
After the mixture has been boiling for about eight minutes start to check the temperature. When it reaches 112.7 C/ 235 F it is ready.
Meanwhile, lightly grease a dish - I used a 4 x 9 inch silicone bread pan.
Fill your sink with a few inches of cold water.
When the fudge has reached the desired temperature carefully place the pan into the sink of cold water and beat in the butter and vanilla. Continue to beat until the fudge begins to thicken.
Stir in the fruit and nuts and spoon into your prepared dish.
Leave to set at room temperature for an hour before cutting into small squares.
Recipe from www.elizabethskitchendiary.co.uk