Deeply chocolaty fudge packed with Christmas flavours.
Ingredients
sunflower oil, for greasing
500g caster sugar
170ml evaporated milk
125ml whole milk
75ml double cream
pinch sea salt
1 tsp vanilla extract
100g dark chocolate, chopped
150g mixed dried fruit and nuts (I used golden sultanas, cranberries, pistachios, hazelnuts, pecans and dried figs), roughly chopped
50g unsalted butter, diced
2 tsp cocoa powder, sifted
Instructions
Grease an 18cm square loose bottomed tin with sunflower oil and line with baking parchment.
In a large, heavy bottomed saucepan, combine the evaporated milk, milk, double cream and salt and place over a medium-low heat to dissolve the sugar. Once dissolved, bring to the boil then cook, stirring regularly, until the mixture reaches 112 degrees C/233 degrees F on a sugar thermometer.
Once the mixture comes to temperature, remove from the heat and add the vanilla, chocolate, 85g mixed dried fruit and nuts, butter and cocoa. Stir gently to combine. Spoon the fudge into a bowl and leave to cool for 3 minutes, then beat with a rubber spatula until it thickens and starts to lose its shine, 1 - 2 minutes. Spoon the fudge into your prepared tin, level flat and press in the remaining fruit and nuts.
Leave to cool completely at room temperature, until firm, then cut into cubes. Will keep in an airtight container for up to 2 weeks.
Notes
Adapted from 'Chocolate and Stem Ginger Fudge' in Annie Rigg's Sweet Things.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/12/16/festive-chocolate-fudge/