Chocolate and Hazelnut Fudge
Chocolate and hazelnut fudge - no faff, no fuss...simply such a good recipe from Emily Scott.
Ingredients
- 150g good quality dark chocolate (54%)
- 1 medium jar of chocolate & hazelnut spread (250g)
- 1 can condensed milk
- 50g hazelnuts, gently crushed (skin off)
Method
Bring a pan of water to the simmer. Place chocolate, nutella and condensed milk into a bowl.
Place over the simmering water and allow to melt gently. Stir through the hazelnuts.
Pour into a square tin lined with baking parchment. Chill in the fridge for at least 4 hours before cutting into squares.
Cook’s note – Sprinkle with Cornish sea salt
Ingredients
- 150g good quality dark chocolate (54%)
- 1 medium jar of chocolate & hazelnut spread (250g)
- 1 can condensed milk
- 50g hazelnuts, gently crushed (skin off)
Method
Bring a pan of water to the simmer. Place chocolate, nutella and condensed milk into a bowl.
Place over the simmering water and allow to melt gently. Stir through the hazelnuts.
Pour into a square tin lined with baking parchment. Chill in the fridge for at least 4 hours before cutting into squares.
Cook’s note – Sprinkle with Cornish sea salt
