This is a very simple recipe that is pretty much no-fail. Fudge is about texture, and the chocolate will set this fudge to perfection every time. I hope you enjoy. Try changing it up by adding different nuts, dried fruit, or small candy, such as M&Ms. Perfect for Easter and of course, you know exactly what is in this from beginning to end!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 350 Grams Chocolate dark, in pieces BUY
- 400 Milliliters condensed milk
- 50 Grams Butter BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 130 Grams almond slivers, toasted
- Pinches Pink Salt Flakes BUY
Place chocolate, condensed milk, butter and vanilla into the Thermomix bowl and cook 20 min/70°C/speed 1.
To toast the almonds, place onto a baking tray in a cold oven set to 200°C and roast 8 minutes. Cool.
Add almonds to melted fudge mixture and combine 20 sec/Reverse/speed 2.
Pour into a lined 24 cm x 15 cm tin and sprinkle with a few salt flakes.
Allow to set at room temperature, and then place into the fridge. Cut into squares and serve. This does take a long time to get cold enough to cut. We suggest you leave it for 24 hours...as hard as that is, before cutting!