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!
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- 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!