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.
Send your reader recipes to [email protected].