• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 250g good quality cooking chocolate
  • 40g butter
  • 80g sweetened condensed milk
  • 100g toasted whole almonds
  • 100g toasted hazelnuts
  • 50g dried apricots, coarsely chopped


  1. Line a 20cm square baking tray with glass paper. Set aside for use later.
  2. Put cooking chocolate, butter and condensed milk in a double boiler. Bring water in the lower portion of the double boiler to a boil.
  3. Stir the mixture slowly to melt the chocolate. Remove from the heat. Add all the nuts and fruit. Stir well to mix.
  4. Pour the mixture into prepared tray. Use a piece of glass paper to lightly press down to level the surface. Leave aside to cool slightly then chill in the refrigerator for about an hour.
  5. Turn the fudge out onto a flexi cutting mat. Cut into small rectangular shapes and wrap up neatly with glass paper.

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