Make sure to have all ingredients ready to go from the start, Line an 8x8 inch baking tin with baking paper.
In a large saucepan, combine the condensed milk, sugar, treacle and butter. Heat and stir over very low heat until the butter has completely melted and is fully incorporated.
Turn the heat up to low-medium and let the mixture come to a very slow bubble, making sure to stir regularly so that it doesn't burn on the bottom. Continue like this for 4-5 minutes until the mixture has thickened and the fudge will start to drop off the spoon (as opposed to run off).
Turn the heat back down to low, add the chocolate and mix through until fully melted and incorporated. Hold back a small handful of almonds and dried fruits to top the fudge with later. Now add all remaining ingredients to the fudge and mix through well.
Turn the heat off and pour the mixture into your prepared tin. With your spatula, gently nudge it out to the edges and level the top.
Sprinkle over the nuts and fruit that you kept aside, Very gently press down on the top so they all stick into the fudge.
Refrigerate for 2-3 hours until firm then cut into 36 pieces.
Nuts - You can use any nuts you have on hand. This would be lovely with walnuts, cashews, macadamias or hazelnuts too.
Dried fruits - I used a mixture of currants, raisins, sultanas & cranberries. You could use any dried fruits and glace cherries would be nice too.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
Silicone spatulas make getting every last bit out of the pan easier
A heavy based saucepan is essential
I set this in an 8x8 inch square baking tin
Author: Marie Roffey
Course: Dessert, Food Gifts, Snack, Sweets
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