Fruit Nut Chocolate Fudge Recipes

Steps:

• Lightly grease a 20cm/8inch square cake tin.
• Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
• Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
• Cook's tip:.
• Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

Steps:

• In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• In bowl over saucepan of hot (not boiling) water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
• Pour into foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
• Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.).
• Additional Information.
• Tip: To toast nuts, bake on baking sheet in 350°F (180°C) oven for 8 to 10 minutes or until fragrant and golden.