Dark Chocolate Pistachio Fudge or with sea salt or whatever you like really
makes 64 pieces
350 g of dark chocolate (I used 85% but the whittakers dark ghana would work well too)
1x 400g can of sweetened condensed milk
pinch of salt
either a handful of chopped and roasted, flakey sea salt or your choosen treat.
Place chopped chocolate, condensed milk, chopped butter and a pinch of salt in a heavy based saucepan over a low heat and stir until melted.
Add the chopped nuts and combine
Pour into a foil or baking paper lined fudge tray. Refrigerate until set, slice into small pieces and eat until your tummies content. If your wanting to use the flakey sea salt (defs recommend) then sprinkle over just before serving.
Next, A love handle classic.
makes 60 pieces
2x 400g cans of sweetened condensed milk
2 Cups of firmly packed brown sugar
100ml glucose syrup (you can find in supermarket or just use a little extra golden syrup)
3 Tablespoons of golden syrup
400g white chocolate chopped
1 tsp vanilla essence
Line a 20cmx30cm tray atleast 4 cm deep
Place all the ingredients except the chocolate and vanilla in a heavy based saucepan and stir over low heat until the butters melted and sugar is dissolved. Then bring to the boil, and boil gently until the mixture becomes thick and a dark caramel shade. Approx 6 mins. I use a silicon spatula to stir and constantly stir to prevent any catching on the bottom. When the fudge has reached the dark caramel colour, remove from heat and wait for bubbles to subside. Then add the chocolate and vanilla and stir till all combined. Pour into the fudge tray and let it cool to room temperature before refrigerating.
slice into bite size pieces and enjoy.
I take full responsibility in ruining any recent goals of achieving the 2012 summer bod.