With celebrations and festivities of Diwali this year, our family got together and we made sweets at home, exchanged gifts and lit up the entire house with diyas and lights and ultimately had lots of fun. I am leaving you with this beautiful, luscious and creamy yet easy chocolate fudge recipe, which is egg free too.
A very happy and prosperous Diwali to all you lovely readers.
xo
Ingredients
400 gm dark chocolate
1 tin (400 gm) condensed milk
1 1/2 cup nuts {almonds, hazelnuts, cashews, walnuts, pistachios etc.}
2 tsp vanilla extract
30 gm unsalted butter
Directions
- Line the bottom and sides of an 8 or 9 inch square baking pan with aluminum foil and keep aside.
- Roast the nuts in a pan over medium heat, stirring frequently, until lightly browned and fragrant. Let cool. Once cooled, chop the nuts roughly.
- Combine the condensed milk, chocolate and butter in a heatproof bowl and place over a double boiler with simmering water.
- Melt the chocolate mixture stirring frequently, making sure the mixture doesn’t get too hot or the fudge may be grainy. Stir it until smooth {it will be fairly thick}.
- Remove from heat and mix in the chopped nuts {reserving some to sprinkle over top later} and vanilla extract.
- Pour and spread the mixture into prepared pan and smooth the top. Sprinkle over the remaining nuts.
- Let cool on room temperature, this may take several hours.
- Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator.
