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Stack of dark chocolate nutty fudge squares on a wooden board

Dark Chocolate Nutty Fudge

A rich, chewy no-bake dark chocolate fudge made with condensed milk, butter and plenty of toasted nuts. Eggless, 5 ingredients, and perfect for Diwali.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 25 minutes
Servings: 36 squares
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 cups chopped nuts walnuts, pistachios, cashews and/or almonds (about 200 g)
  • 400 g sweetened condensed milk (1 tin)
  • 450 g dark chocolate chopped
  • 2 tbsp butter (25 g)
  • 1 tsp vanilla extract

Equipment

  • 8-inch square tin
  • parchment paper
  • Heatproof bowl and a pan of simmering water
  • Spatula
  • Sharp knife

Method
 

  1. Spread the nuts on a baking tray and toast them in a preheated oven at 160°C for 8–10 minutes, until fragrant. Cool, then chop roughly.
  2. Line an 8-inch square tin with parchment paper, leaving some paper hanging over the sides.
  3. Put the chocolate, condensed milk and butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted, smooth and glossy.
  4. Take the bowl off the heat. Stir in the vanilla and the toasted nuts until every nut is coated.
  5. Spread the fudge into the tin and smooth the top.
  6. Refrigerate for at least 3 hours, or overnight, until firm.
  7. Lift the fudge out using the paper and cut into squares with a sharp knife.

Video

Notes

Keep the heat low and the water just simmering. Overheated chocolate turns grainy.
Use any mix of nuts you have at home.
Wipe the knife clean between cuts for neat squares.
Storage: airtight box in the fridge for up to 2 weeks.