What is Christmas without Fudge?
I have to confess I only recently mastered the art of making fudge. I know, you’re thinking “how can you mess up fudge, it’s so easy to make?” I don’t know what goes wrong but I’ve ruined several batches in my lifetime.
Fudge is great on its own but it’s even better with nuts and raisins. The inspiration for this recipe are those amazing Fruit & Nut chocolate bars by Cadbury that you get in the UK (you can get them here too but the originals are better – you can taste the English cow milk in them). You can’t miss the Cadbury bars in their purple wrapping – I can spot them a mile away.
So with that, here is my version of Fruit & Nut Fudge.
The fudge cast.
Add them all to a sauce pan and melt together.
The fun part – chocolate.
Add the chocolate to the marshmallow mixture.
Stir in the raisins and almonds to the chocolate mixture.
Oooey, gooey goodness.
Put your mixture in a lined pan to set. I used foil but you can use parchment.
After the fudge has set, take it out and slice it up. Easy.
I keep mine in a tin with parchment paper. That’s how they do it in New Zealand.
I hope you enjoy (and share) this awesome fudge.
much love!
jess
PRINTRECIPE
Fruit & Nut Fudge
1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions
Line an 8×8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. Slice and serve!
PRINTRECIPE
Leave a Reply