I love fudge. I mean, especially chocolate fudge. And ideally fresh homemade fudge. It’s melts in the mouth like a ganache, yet it sturdy enough to slice and pick up without it melting in your hands. Though if that is the effect you’re after just leave it out of the fridge a little longer before tucking in.
I laced mine with pistachios and hazelnuts, sprinkled some raw cacao nibs over the top and it was good to go with all the crunch. You can of course add in whatever dried fruit and nut mix ins your heart desires.
The fudge itself comprises of just three ingredients…nut butter, dark chocolate and the condensed oat milk from Nature’s Charm. You can of course sub in the their coconut condensed milk without any alterations. I’m currently just obsessing over the oat milk variety!
Condensed Oat Milk Nutty Fudge
Print RecipeIngredients
- 1 can of Nature’s Charm Oat Condensed Milk
- 60g hazelnut butter
- 350g dark chocolate, at least 70%, finely chopped
- Pinch of salt
- 1 tsp vanilla extract
- 80g chopped pistachios
- 30g chopped hazelnuts
- 1 - 2 tbsp raw cacao nibs
Instructions
Line an 8 inch square tin with baking paper.
Heat the condensed milk and hazelnut butter in a pot over a low heat.
Place chocolate into a large bowl.
Once the condensed milk is hot to the touch, pour it over the chocolate. Leave to sit for 2 minutes and then whisk vigorously to combine. If the chocolate splits or seizes at all add 2 -3 tbsp of BOILING WATER and whisk it vigorously again.
Add the salt and vanilla. Mix to combine.
Then fold in the nuts, reserving a handful of each for on top.
Place mixture into your prepared tin and spread evenly with a spatula or the back of a spoon. Sprinkle over reserved nuts and your cacao nibs.
Press lightly over the top to ensure the nuts and cacao nibs adhere to the fudge before it sets.
Place into the fridge for at least 2 hours. Slice and enjoy!
Can be kept in the fridge for up to one week or freeze for up to one month. Best removed from the fridge a few minutes before serving.
