Chocolate Based Fudge

11:30 am on 9 December 2013


  • 150ml reduced cream
  • 350g sugar
  • large pinch salt
  • 350g chocolate buttons
  • options: 50g walnuts pieces or hazelnut halves


Place reduced cream, sugar and salt in a heavy base saucepan.

Bring it to the boil over a medium heat and then simmer gently over low heat for about 5 minutes.

Add the chocolate and nuts if desired. Beat with a metal spoon or mixer until chocolate is well mixed.

Pour into an 20cm lined or greased tin and spread evenly.

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