A gooey fudge, to be eaten straight out of the refrigerator.
Makes: 80 pieces, 1″ x 1″ each
Tray size: 10″ x 8″
Ingredients:
- Dark Chocolate CH D45 – 400 grams, chopped small and as evenly as possible
- Condensed Milk – 350 grams
- Butter – 35 grams
- Mixed Nuts – 2 cups, roasted and roughly chopped into large bits
- Liquor of your choice – 3 – 4 tablespoons
- A tiny pinch of salt
Method:
- Grease and line a 10″ x 8″ tray.
- Add the chopped dark chocolate, condensed milk and butter to a deep saucepan and mix well so as to coat all the chocolate bits with the condensed milk and butter.
- Place the saucepan on low heat allowing the chocolate to melt to a smooth shiny mixture. Using a spatula stir every once in a while, scraping off the chocolate from the inner edges of the saucepan to avoid burning.
- Take the saucepan off the heat and stir in the roasted, chopped nuts. Pour the fudge into the prepared tray.
- Smoothen the top a little with a spatula, sprinkle on some hundreds and thousands or Crushed praline and refrigerate for 4 hours or overnight.
- Serve cold, cut into 1″ squares.
Notes:
- Liquor – I’ve used a tablespoon each of cherry infused rum.
- For an extra boozy flavour add ΒΌ cup of rum-soaked raisins.
- You can cut the fudge into larger pieces, 1″x1″ just seems like a nice bite-size portion.