This great tasting Chocolate and Nut Fudge recipe is very versatile – for example you can add into the recipe your own favourite kind of nut (hazelnut, walnut and pistachio all go very well in this fudge) and it can be made up several days in advance. And as a home-made treat it is quick and simple to make for Halloween (those trick or treater’s without nut allergies of course) or they can be given as fantastic Christmas presents. As always, where chocolate is concerned, the RecipeWISE team do things properly, this fudge is exactly what it says it is, chocolatey and nutty, intense and glorious.
Chocolate Nut Fudge Recipe
This recipe is quick and easy to make, and it can be made up a few days in advance – the recipe makes about 60 to 70 medium sized squares, usually two or three per person is plenty – tip: make it in two smaller batches, and add a different type of nut to each batch.
- 700g Quality Chocolate (above 70% Cocoa Mass)
- 794g (two tins) sweetened condensed milk
- 200g chopped nuts (the recipe in the photo uses walnuts)
- 70g brown sugar (demerara)
- 50g butter
- 1 tsp sea salt
- 1 tbsp vanilla essence
In a saucepan with a heavy base add the chocolate (chopped up) the condensed milk, butter and salt and gently melt this mixture under a low heat, stir occasionally. Melt everything until well combined. Add the vanilla essence and stir in.
Place the chopped nuts or whole nuts into a bag and bash with a rolling pin to make irregular sized pieces (especially if like walnuts they are large to start off with). Then add the nuts to the chocolate mixture in the saucepan and stir.
Pour the mixture into a lightly greased tray, 30cm x 10cm (or if making two smaller batches two smaller trays). Use a palette knife to smooth the top and spread the fudge evenly in the tray.
Let the chocolate nut fudge cool then place in the fridge for 90 minutes. After 90 minutes remove from the fridge and using a knife score into the fudge, cutting only three-quarters of the way through, marks so that the tray of fudge is divided equally into squares. Place back in the fridge for another 90 minutes to let completely set.
Once set use a narrow palette knife to remove the chocolate squares, three or four at a time, and break them up to serve. This chocolate nut fudge can be made up a few days in advance and will last well over a week if stored in an air-tight container, they can be eaten straight away, given as gifts, or stored in the freezer for a month.