Nutty Chocolate Swirl Fudge
Sweet Treat for Christmas
Or anytime really. When we celebrate Christmas with my side of the family I take some home made chocolate as a sweet treat gift. It is sort of a chocolate bark that includes roasted nuts. It is extremely popular with one of my nephews so each year there is a lot to live up to. This year I am shaking things up a little by concocting this fudgy treat – Nutty Chocolate Swirl Fudge. Same concept – chocolatey and nutty- but soft and chewy as well.
This fudge took some time to perfect. By including white chocolate it makes it a little more difficult to get the setting consistency correct. But I worked out quantities and a method to ensure that it sets to perfect fudginess. The secret is to add the white chocolate last and to include less white chocolate than either the milk or dark chocolate.
Fudge makes a great gift either boxed or in a cellophane bag. Who couldn’t resist? Yes it is on the list of naughty foods but you only need one tiny square, or to share it with everyone and it isn’t going to do any harm. It is also a really easy gift to make, simply melt the chocolate, each separately, and swirl in the slice tin then top with roasted flaked almonds. It took me about 10 minutes to make. I popped it in the freezer to set because I didn’t have the patience to wait a few hours for it to set in the fridge. It set very quickly there.
So if you would like to include fudge in your Christmas gift repertoire, try Nutty Chocolate Swirl Fudge. You won’t be disappointed!
Nutty Chocolate Swirl Fudge
For Christmas or anytime. Makes a lovely gift for lovers of chocolate.
Ingredients
- 200 g quality milk chocolate
- 200 g quality dark chocolate
- 100 g quality white chocolate
- 50 g butter melted
- 395 g tin of sweetened condensed milk
- 100 g flaked almonds
Instructions
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Roast the flaked almonds in an oven preheated to 200°C until starting turn golden brown. Add half the butter and half the condensed milk separately to the milk chocolate and the dark chocolate. Melt each quantity of chocolate, condensed milk and butter in a separate bowl for about 40 seconds to 1 minute - short bursts are better so as not to over cook. Melt white chocolate separately for only 40 seconds.
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In a slice tin lined with baking paper pour the milk and dark chocolate mixtures in separate rows. Top with the white chocolate and swirl with a knife, lightly to achieve marbling effect. Top with roasted flaked almonds.
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Place tin of fudge in fridge for around 8 hours or for less time in the freezer until set firm.
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Cut into small squares and serve. Best kept in fridge on warm days.
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