Chocolate Fudge

Makes 36 pieces

3 cups dark chocolate melts

395g can sweetened condensed milk

pinch of salt

1½ tsp vanilla extract

½ cup unsalted mixed nuts, roughly chopped

½ cup dried apricots, roughly chopped

1 Grease and line a 20cm square cake pan with baking paper. Combine chocolate, condensed milk, salt and vanilla in 
a saucepan over low heat, stirring until melted and smooth. Remove from heat and stir in nuts and apricots. Spread mixture evenly in prepared pan. Cover and refrigerate for 2 hours or until firm.

2 Turn fudge out onto a cutting board, peel off baking paper and cut into squares. Store in an airtight container 
in the fridge.

C.K. Smith looked after the chocoholics and those with a sweet 
tooth with her decadent chocolate fudge. 
We like how it keeps well in the fridge.

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