Recipe Scene: Salted Cashew and Apricot fudge

This recipe is so easy you won’t believe it. Seriously, SO easy. I started making this as Christmas gifts, but now make it any time at all. The fudge can be milk, dark or plain depending on your fancy. You can prepare it as plain fudge, or else add whatever fruit and nut combinations you like. I usually throw in whatever there’s half a packet of in the pantry.


500 grams chocolate melts – milk, dark or white
1 tin condensed milk
60 grams butter


Dried fruit
Peppermint essence


1. Place the melts, condensed milk and butter in a large glass bowl and microwave on medium for 2 minutes. Stir well and microwave for 30 seconds, stir and repeat until all the ingredients are melted and well combined. If you prefer not to use a microwave just melt over a double boiler

2. If you’re using fruit or nuts chop into small pieces. Add tot eh fudge mix and blend well.

3. Line a slice tray with baking paper and pour the fudge in. Refrigerate until set.

4. I’m a bit pedantic about slicing this evenly, and have been known to use a ruler to make sure the slices are all even…. No need to go that far, cut into whatever shapes and sizes you fancy.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.