Quick no-bake chocolate fudge with macadamia nuts
For more effortless sweet delights, try the easy no-bake chocolate salami and the flavorful quick raspberry fudge with coconut, which will win you over from the first bite.
Ingredients · Servings 24
- dark chocolate - 300 g
- milk chocolate - 150 g
- sweetened condensed milk - 300 g
- butter - 40 g
- macadamia nuts - 120 g
- vanilla extract - 1 tsp.
- salt - 1 pinch
Method · 15 min
- Prepare a small rectangular pan and line it with baking paper so that the edges extend slightly beyond the sides. This helps the finished chocolate macadamia fudge to be easily removed and cut into neat pieces.
- Chop the macadamia nuts into large pieces. If the nuts are raw, they can be toasted for 4-5 minutes in a dry frying pan over medium heat, just until their aroma intensifies. Then let them cool completely, as hot nuts can change the texture of the chocolate mixture.
- Break the dark and milk chocolate into small pieces and place in a heatproof bowl with the butter and sweetened condensed milk. Place the bowl over a pan of gently simmering water, without letting the bottom of the bowl touch the water. Stir the mixture gently for 4-5 minutes until the chocolate has melted and is smooth, thick and shiny.
- Remove the bowl from the water bath. Add the vanilla extract, a pinch of salt, and the chopped macadamia nuts. Stir everything well to distribute the nuts evenly throughout the chocolate fudge. The salt is not overpowering, but rather enhances the flavor of the chocolate and the buttery sweetness of the macadamia nuts.
- Pour the chocolate mixture into the mold and smooth it out with a spatula. Tap the mold lightly on the counter to release any air bubbles and make the fudge more compact.
- Cover and refrigerate for at least 2 hours until well set.
- Remove the finished fudge using the paper and leave for 5 minutes at room temperature. Cut with a sharp knife into small squares or oblong pieces. For a cleaner cut, the knife can be slightly warmed and dried before cutting.
- Serve chilled, as a small dessert with coffee, tea or a festive sweet table. Store in a box with a lid in the refrigerator for up to 7 days. Can be frozen for up to 1 month, separating the pieces with baking paper to prevent them from sticking.
