Made with store cupboard ingredients, this easy-peasy treat does away the need for fiddling around with a sugar thermometer and is perfect for a quick hostess gift or those evenings when you really need a sweet little something while watching your new Scandi-noir box set (if you haven’t yet watched Ragnarok on Netflix we can highly recommend it!).
Ingredients
397g tin condensed milk
400g dark chocolate
150g roughly chopped walnuts
25g salted butter
3 tsp espresso coffee powder
Pour the condensed milk into a large ceramic bowl (which will fit above a pan of simmering water) and sprinkle over the espresso powder. Leave for a few minutes allowing the coffee to dissolve while you line a 20cm square baking tin with baking parchment.
Fill the pan a quarter full of water and bring to a simmer. Break the chocolate into the condensed milk, tip in the butter and set the bowl over the pan on a gentle heat, stirring regularly until the mixture melts becomes smooth.
Remove from the heat, stir in the walnuts and pour into the prepared tin, easing it towards the edges. Set in the fridge to chill and set for two hours before slicing and serving. The fudge will keep for a good two weeks in the fridge (although ours has never made it past the 48 hour mark so far!).
TIP. If you find the mixture seizes and becomes thick and grainy, add a tablespoon of milk and beat gently; you should find the chocolate will become glossy and smooth once again.
