Easiest-ever fudge
Prep time: 15 minsTotal time: 
Easiest-ever fudge
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
Chocolate pecan fudge
- 1 x 100g pack pecans
- 2 tbsp soft butter
- 2 x 200g packs milk chocolate, broken into small pieces
- 1 x 397g tin condensed milk
- pinch of crushed sea salt
White chocolate and pistachio daiquiri fudge
- 2 tbsp soft butter
- 2 x 200g packs white chocolate, broken into small pieces
- 1 x 397g tin condensed milk
- 1 tbsp white rum
- zest of 2 limes
- 1x 100g pack pistachio kernels, roughly chopped
Step by step
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CHOCOLATE PECAN FUDGE:
Pre-heat the oven to 200C, 180fan, gas 6. Scatter the pecans on a baking tray and toast them in the oven for 10 minutes, then cool and chop. Put the butter, the chocolate, condensed milk and salt in a bowl set over a pan of barely simmering water, stir now and then till melted. Take off the heat, stir in most of the nuts and pour the mix into a lined 20cm square tin. Sprinkle the rest of the nuts on top, press them in gently. Leave to cool, then chill overnight to set. Cut into small squares.
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WHITE CHOCOLATE AND PISTACHIO DAIQUIRI FUDGE:
Put the butter, chocolate, condensed milk, rum and lime zest in a bowl set over a pan of barely simmering water, stir now and then till melted. Take off the heat, stir in most the chopped nuts and pour the mix into a lined 20cm square tin. Sprinkle the rest of the nuts on top, pressing them in gently, leave to cool, then chill overnight to set. Serve chilled, cut into small squares.
