Classic Fruit and Nut Chocolate Fudge

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A deliciously moreish melt-in-the-mouth smooth, crumbly, fruit and nut packed chocolate fudge.

Prep Time5

Cook Time15

Total Time1 20

Course: Dessert

Cuisine: American

Servings: squares

Calories: 143kcal

Measure 500 grams granulated sugar, 50 grams cocoa powder, 0.5 tsp Shetland sea salt and 225 ml full fat milk and pour into a heavy-bottomed saucepan.
Bring to the boil over a medium-low heat, stirring very occasionally. Keep the heat low so you don't burn the mixture.
After the mixture has been boiling for about eight minutes start to check the temperature. When it reaches 112.7 C/ 235 F it is ready.
Meanwhile, lightly grease a dish - I used a 4 x 9 inch silicone bread pan.
Fill your sink with a few inches of cold water.
When the fudge has reached the desired temperature carefully place the pan into the sink of cold water and beat in 2 tbsp butter and 2 tsp Madagascar bourbon vanilla bean paste. Continue to beat until the fudge begins to thicken.
Stir in 50 grams sultanas and 50 grams raw almonds, chopped, and spoon into your prepared dish.
Leave to set at room temperature for an hour before cutting into small squares.