I was not quite sure what to call this recipe. It is not really like fudge in the traditional, crystalline sense but something in between fudge and chocolate. The reason for this is that I have sweetened it with honey instead of sugar, giving it a silky smooth, melt in your mouth texture – delicious!
When I think of fudge I cannot help but think back to my school days. There was usually always someone selling some for a bit of extra pocket money and it was one of those recipes we learnt to make in our Home Economics class with hilariously varying results. I don’t think I was ever very good at it. Even at college I remember having to make it for a test and ending up with a tray of caramel fudge that was soft at the edges and set only in the middle. Which on that occasion was actually alright as I managed to cut four squares out of the middle to hand over to the judges, ha ha! So no, fudge and I are not the best of friends. This fudge recipe on the other hand is almost impossible to mess up so absolutely perfect for fudge-impaired cooks such as myself. It also has the added benefit of being free from refined sugar, yay! It is sweetened with honey so moderation is still key here m’kay.
I happened to shoot these photos over a weekend and my daughter got involved in the shoot. She absolutely loves setting up a shot and clicking away, but mostly I think she enjoys testing the final product and giving me her honest feedback. The fudge got a thumbs up by the way. She was also very proud of the photos she took, this being her favourite:
Frankly I am surprised that it does not include a random and completely unrelated piece of fruit, or her brother’s fingers – it seems her style is evolving and I think it’s pretty cool. Enjoy the recipe everyone!
Cook’s notes –
- this fudge is packed with crunchy, toasted hazelnuts, but you can leave these out if you prefer.
- silicone moulds are ideal for this mixture, so feel free to use these if you have them.
- if you do not have a square cake tin you could use any size, even loaf tin. Just cut and slice the fudge as required.
CHOCOLATE, HONEY AND HAZELNUT FRIDGE FUDGE
- 100ml raw hazelnuts
- 60g butter
- 60g coconut oil
- ⅓ cup raw honey
- ⅓ cup cocoa
- small pinch of salt
- ¼ tsp vanilla extract
1.) Line a 20cm square baking tin with plastic wrap. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden. Leave to cool for a few minutes then chop and set aside.
2.) Place the butter and coconut oil in a small saucepan. Stir over a low heat until both have melted. Take the saucepan off the heat and add the honey, cocoa, salt and vanilla. Whisk well until the mixture is smooth.
3.) Set 3 tablespoons of chopped hazelnuts aside. Mix the remaining hazelnuts into the chocolate mixture. Tip the mixture into your prepared tin and pop in the freezer for 5 minutes.
4.) Remove the tin from the freezer and sprinkle the reserved hazelnuts on top. Return the tin to the freezer for a further 20 minutes, or until the fudge has set.
5.) Cut the fudge into squares. Store in an airtight container in the fridge.