Chocolate Based Fudge
- 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.