Chocolate, Almond and Cranberry Fudge Fingers

Name: Chocolate, Almond and Cranberry Fudge Fingers
Yield: Makes 18
Ingredients: 75 g (2¾ oz) whole blanched almonds, toasted and chopped; 75 g (2¾ oz) dried cranberries, chopped; 15 g (½ oz) unsalted butter; pinch of salt; 100 ml (3½ fl oz) thickened (whipping) cream; 700 g (1 lb 9 oz/4⅔ cups) milk chocolate, roughly chopped; 240 g (8½ oz) caster (superfine) sugar; 80 g (2¾ oz) liquid glucose

Preparation info

Makes
18

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Chewy, nutty and chocolatey, these are really easy to make and can satisfy that afternoon sweet craving. They also make lovely gifts.

Ingredients

240 g (8½ oz) caster (superfine) sugar
80 g (2¾

Chocolate
Vegetarian
Gluten-free

Method

Line a 28 x 18 x 3.5 cm (11 x 7 x 1½ in) non-stick baking tin with greased baking paper to fit the base exactly.

Place the sugar, glucose and cream in a large heavy-based saucepan over medium heat. (I like to use a cast-iron pan, but you can use stainless steel.)

Bring the mixture to the boil, stirring regularly with a wooden spoon or heat-resistant spatula. Cook the mixture to