Fruit and Nut Fudge

This indulgent chocolate fudge is rich, creamy and packed with texture from crunchy nuts and sweet dried fruit. Made with a blend of milk and dark chocolate for balanced sweetness, it’s an easy, no-fuss recipe that delivers consistently impressive results. Perfect for festive gifting, dessert platters or a luxurious homemade treat, this fudge sets beautifully and cuts into neat, generous squares every time.

Ingredients

• 200g Callebaut Milk Chocolate 823
• 250g Callebaut Dark Chocolate 811
• 397g can sweetened condensed milk
• 60g almonds
• 60g hazelnuts
• 50g sultanas
• 50g raisins
• Sea salt

Method

1. Preheat the oven to 170°C (fan 160°C). Spread the almonds and hazelnuts in a single layer on a baking tray and toast for 8–10 minutes, stirring halfway through, until lightly golden and fragrant.
2. Remove the nuts from the oven and allow them to cool slightly, then roughly chop. Set aside with the sultanas and raisins.
3. Line a square baking tin or flat tray with parchment paper.
4. Place the milk chocolate, dark chocolate and sweetened condensed milk into a medium-sized microwave-safe bowl.
5. Microwave in 30-second bursts for a total of 1 minute 30 seconds, stirring well after each interval, until the chocolate is fully melted and smooth.
6. Stir the mixture vigorously until glossy, creamy and fully combined.
7. Fold in the toasted chopped nuts, sultanas and raisins, ensuring they are evenly distributed throughout the fudge.
8. Pour the mixture onto the prepared tray and, using a silicone spatula, spread it into an even square approximately 2.5cm thick.
9. Refrigerate for 45 minutes to 1 hour, or until the fudge feels firm to the touch.
10. Once set, lift the fudge out of the tin, trim the edges for a neat finish, and cut into squares.
11. Sprinkle lightly with sea salt, if desired, before serving or packaging.

Why not make this fudge your own? Swap out the nuts or dried fruit to suit your taste or what you have to hand. Pecans or pistachios work beautifully in place of almonds or hazelnuts, adding different textures and flavour profiles.

For a fruitier twist, try replacing the sultanas and raisins with dried cranberries, chopped apricots or sour cherries.