Difference between revisions of "Fruit Nut Chocolate Fudge"
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# Vary the [[nuts]] used in this recipe; try making the fudge with [[almond]]s, [[Brazil nut]]s and walnutes or [[pecans]]. | # Vary the [[nuts]] used in this recipe; try making the fudge with [[almond]]s, [[Brazil nut]]s and walnutes or [[pecans]]. | ||
| − | [[Category:Iraqi | + | [[Category:Iraqi cuisine]] |
[[Category:Iraqi Desserts]] | [[Category:Iraqi Desserts]] | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
Revision as of 18:02, 19 April 2012
Description
Ingredients
- 250 g dark chocolate
- 2 tablespoons butter
- 4 tablespoons evaporated milk
- 450 g icing sugar (strained)
- 1/2 cup roughly chopped hazelnuts, 50g (golden raisins) or Sultanas (golden raisins)
Directions
- lightly grease a 20 cm/ 8 inch square cake tin.
- Break the cohcolate into pieces and place it in a bowl with the butter and evaporated milk. set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted and the ingredients are well combined.
- cook's tip:-.
- Vary the nuts used in this recipe; try making the fudge with almonds, Brazil nuts and walnutes or pecans.
