Chocolate and Walnut Fudge

Name: Chocolate and Walnut Fudge
Yield: Makes 36–42 pieces
Ingredients: Grape seed oil, for greasing; 450 g caster sugar; 100 g good quality dark chocolate (70% cocoa solids), roughly chopped; 1 tsp vanilla extract; 85 g walnut halves, fresh if possible, broken into small pieces. (Buy them in season if possible, and shell them yourself. They don’t keep well shelled.); 50 g honey, golden syrup, or glucose; 150 g unsalted butter, diced; 150 ml milk; A pinch of sea salt

Preparation info

Makes
36–42
pieces

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

I used to make Monsieur Bon-Bon’s Secret ‘Fooj’ with my sister Ros when we were children, though the recipe used condensed milk and cocoa powder, which I now find far too sweet, so I have given the recipe an adult makeover.

Ingredients

Grape seed oil, for greasing
450 g caster sugar
150 ml milk

Vegetarian
Gluten-free
Confectionery

Method

Lightly oil the tin, then base-line with non-stick baking paper. Part-fill your sink with cold water.

Place the sugar, milk, salt, honey, butter and vanilla extract in a heavy-based deep saucepan and heat gently, stirring now and then, to dissolve the sugar. Bring to the boil without stirring and cook for about 15 minutes, until the temperature reaches 116°C and keep it at this temperat