Dark Chocolate & Pretzel Fudge
All the flavours of the festive season with an irresistible salty crunch on top. A wonderful make-ahead dessert or treat for gifting.
Overview
- 20 min
- Makes 30 pieces
- Easy
Keep for later
Ingredients
450g dark chocolate (from 50-62% is good), broken up
100g butter (at room teperature)
375g tin condensed milk
¾ cup Roasted Unsalted Peanuts, roughly chopped (could also use Hazelnuts)
100g Crystallised Ginger, chopped
½ cup Sliced Cranberries
Pretzel Bows to top
Instructions
Line a 21cm x 21cm tin with baking paper.
Place the condensed milk and chocolate in a heatproof bowl of a pot of boiling water.
Heat until the chocolate is melted, stirring occasionally. Whisk in the butter. Stir in the peanuts, ginger and cranberries.
Pour into the prepared tin, use the back of a spoon to smooth out the top. Tile the pretzels snugly on top, pressing in lightly. Place into the fridge to harden and chill for at least 4 hours. Cut into small pieces.
Can be stored in the fridge or an airtight container at room temperature for 2 weeks.
Note: Will be softer at room temperature.
Tip: if using hazelnuts, you’ll want to roast them beforehand at 180 degrees celsius for 10 minutes. Place warm nuts in a clean tea towel and rub off as much of the skin as possible.
Created by Kelly Gibney
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