5-Ingredient Chocolate Hazelnut Fudge
Ingredients
- 1 (320g [11.3oz]) tin vegan sweetened condensed milk (e.g., @naturescharm)
- 25g (2 tbsp) vegan butter
- 150g (1 cup) blanched hazelnuts
- 350g dairy-free dark chocolate, finely chopped
- Generous pinch of flaky salt + more for sprinkling
Preparation
Lightly grease and line a 20 cm/8-inch square tin with parchment paper; set aside.
Roughly chop the hazelnuts and toast in a frying pan over high heat for 2-3 minutes until golden brown; transfer to a bowl to cool.
In a saucepan, combine condensed milk, chopped chocolate, vegan butter, and a pinch of flaky salt. Heat on medium-low for 5-10 minutes until chocolate is melted and smooth, stirring frequently.
Remove from heat, fold in toasted hazelnuts, and pour into the lined tin. Smooth the top with a spoon if needed.
Allow the fudge to cool, then cover and chill in the fridge overnight or for at least 4 hours until set.
Once set, remove from the tin, cut into bite-size squares, and sprinkle with more flaky salt before serving.
Store leftovers in an airtight container in the fridge for 2-3 weeks or in the freezer for longer.
