Chocolate and Macadamia Nut Fudge - the perfect Valentine's Day treat

My own stash of indulgence - chocolate fudge seems so much more decadent than just chocolate. The creamy combination of butter, chocolate and nuts is exquisite! The original recipe from Nigella Express has pistachios in it; I used macadamia nuts since I had them left over from my trip to Australia - but feel free to use the nuts you like. Plus I added dried currants. Not much can go wrong when you combine chocolate, fruit and nuts.

I reduced the condensed milk in the recipe and used dark chocolate instead of semi sweet - still perfectly soft, fudgy and delicious. AND super quick.So, go ahead - make this your Valentine's Day gift....for yourself! :)

 

Chocolate and Macadamia Nut Fudge 

(Adapted from Chocolate Pistachio Fudge from Nigella Express)

300gm dark chocolate,broken up or chopped (I use Morde dark Chocolate which is great for cooking and now available in most large grocery stores)

1/2 can condensed milk (sweetened)

pinch of salt

1/2 cup macadamia nuts - lightly toasted and broken into pieces
1/3 cup black currants or big, dark raisins

1 tbsp butter

1. Put the chopped chocolate, condensed milk, butter and salt in a vessel which can fit into another pan half filled with water. Put the pan of water on low heat and stir till the chocolate melts and mixes with the condensed milk and butter. Alternatively, you can put the ingredients in a microwaveable bowl and zap it at 40 second intervals till the chocolate melts.

2. Add the broken nuts and raisins/currants into the chocolate mixture and mix well.

3. Take a 8" square pan and line it with aluminum foil. Pour the mixture into it and even out the top with the blunt end of a knife or the back of a spoon.

4. Cool and then refrigerate until the fudge is set. Cut into squares as you would for barfi (an Indian milk sweet).

5. Its cool here now, so I left it outside in a jar, but when its warm, its probably best to store this in the fridge (Nigella recommends keeping it in the freezer and having it without thawing).

This goes to the Forever Nigella Event - #2 - Seduced by Chocolate being hosted by Sarah of Maison CupCake