Name: Chocolate, honey and hazelnut fridge fudge
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 100 ml hazelnuts; 60 g butter; 60 g coconut oil; 1/3 Goldcrest Pure Honey raw; 1/3 cocoa powder; salt small pinch; 1/4 tsp vanilla extract

Recipe Disclaimer

Tap for method

Ingredients (7)

100 ml	hazelnuts
60 g	butter
60 g	coconut oil
1/3	Goldcrest Pure Honey — raw
1/3	cocoa powder
	salt — small pinch
1/4 tsp	vanilla extract

Tap for ingredients

Method:

Line a 20cm square baking tin with plastic wrap. Toast the hazelnuts in a dry frying pan over a medium heat until lightly golden. Leave to cool for a few minutes then chop and set aside.

Place the butter and coconut oil in a small saucepan. Stir over a low heat until both have melted. Take the saucepan off the heat and add the honey, cocoa, salt and vanilla. Whisk well until the mixture is smooth. Set 3 tablespoons of chopped hazelnuts aside. Mix the remaining hazelnuts into the chocolate mixture. Tip the mixture into your prepared tin and pop in the freezer for 5 minutes.

Remove the tin from the freezer and sprinkle the reserved hazelnuts on top. Return the tin to the freezer for a further 20 minutes, or until the fudge has set.

Cut the fudge into squares. Store in an airtight container in the fridge.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

ALSO TRY
Chocolate fudge bars
Fudgy chocolate and Marie Biscuit squares
Homemade fudge

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.