Chocolate Cashew Fudge

Every once in a while, I pause and look back at all the posts I've done till now. I've said it before, but it always amazes me how I, who had never opened a recipe book till some time back, today, write a food blog. Yes, sometimes, truth is stranger than fiction.

So, today I take you back to one of the recipes that started it all. It was a few years back when I happened to catch Nigella Lawson for the first time on TV. With all her coquettish charm, she would make this fudge and it looked so easy that it convinced me, the kitchen ignoramus, to give it a shot. Such was the success of this recipe back then, that it compelled my sister to buy me my first cookery book. It would be "Nigella Express" with the words, "Now, no more excuses... happy cooking!!"

 

 

Last week, I got a chance to revisit this recipe for a dear friend's daughter's birthday. This recipe cannot get easier. You need to bash the nuts with a rolling pin and then melt the condensed milk along with the chocolate and leave to set. 10 minutes of your time and you will have a batch of chocolate fudge that can never go wrong!

 

The fudge is chewy, chocolaty, rich and a small piece goes a long way. The nuts are a welcome visual and textural contrast. The nuts can be of your choice or you can get creative and use a combination of nuts and dried fruits.

 

 

But, the best compliment this recipe got was from the young ladies, for whom it was intended. I am told they don't eat nuts but when it came to this fudge, there wasn't even a murmur of disapproval. Even better, according to the mother, my cooking skills were given a '5-star' rating!! Need I say more?!??

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Chocolate Cashew Fudge

Adapted from Nigella Lawson's 'Nigella Express'

Makes approximately 50 pieces of fudge
 

Ingredients:

• 350 gms dark chocolate, chopped
• 1 x 400 gms can condensed milk (In India, one can use 'Nestle' or 'Amul Mithai Mate')
• 2 tablespoon butter, unsalted
• pinch of salt
• 150 gms cashew nuts (you can also use pistachios, roasted almonds, or a combination of all)

Directions:

• Put the nuts into a plastic bag and bash them with a rolling pin, until the nuts are broken up into uneven pieces.
• Place the chopped chocolate, condensed milk, butter and salt in a heavy-based saucepan on a low heat and stir to melt.
• Once the chocolate is completely melted, take it off the heat. Add the nuts to the melted chocolate mixture and stir well to mix.
• Pour and level this mixture into a foil tray, 23 cm square, smoothing the top.
• Let the fudge cool and refrigerate until set. (This will take atleast 4-5 hours. Preferably, leave it overnight). Once set, the fudge will come off the foil and you can cut it into pieces.
• Once cut, store the fudge in the refrigerator.