Ingredients
- 175 g dark chocolate
- 200 g sweetened condensed milk
- 15 g salted butter
- 1 pinch of salt
- 75 g mixed nuts (almonds, hazelnuts, pistachios, etc.), roughly chopped
Instructions
- Start by toasting the nuts: spread them on a baking tray and toast in the oven at 150°C (300°F) for 10 minutes. Set aside.
- Melt the dark chocolate in a bain-marie (double boiler), stirring gently.
- Remove from heat and stir in the condensed milk, butter, salt and toasted nuts until fully combined.
- Pour the mixture onto a lightly oiled baking tray or one lined with parchment paper, smoothing the surface evenly.
- Leave to cool and set in the refrigerator for at least 2 hours (or overnight).
- Once firm, cut into small squares with a sharp knife and enjoy!
Enjoy! 🍫
Tip: For a salted caramel variation, add an extra pinch of fleur de sel on top just before refrigerating. Store in an airtight container in the fridge for up to 1 week.
About This Recipe
Chocolate Caramel Fudge is one of those dishes that rewards a little care and shares beautifully at the table. Below you’ll find timings, practical tips and serving ideas so you can make it with confidence, whether it is your first attempt or a familiar favourite you want to get just right.
At a Glance
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Serves: 6-8
- Difficulty: Easy
Tips for the Best Results
- Use ingredients at room temperature so the batter for your Chocolate Caramel Fudge comes together smoothly.
- Measure carefully; baking rewards precision more than improvisation.
- Check a few minutes early, as ovens vary, and use a skewer to judge doneness.
- Let it cool before slicing so it holds its shape cleanly.
Serving Suggestions
Serve the Chocolate Caramel Fudge with a dusting of icing sugar, a spoon of crème fraîche, or a scoop of vanilla ice cream. It pairs beautifully with coffee or a cup of tea.
Storage
Keep covered at room temperature for two to three days, or in the fridge if it contains cream or custard. Bring back to room temperature before serving for the best flavour.
