Fruit & Nut Chocolate Fudge Recipe

Name: Fruit & Nut Chocolate Fudge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 milliliters evaporated milk; 100 milliliters full cream milk; 1 cup light brown sugar; 1/2 cup mini marshmallows; 150 grams dark chocolate, chopped; 50 grams butter; 1/2 teaspoon vanilla extract; 50 grams macadamia nuts, roughly chopped; 50 grams almonds, roughly chopped; 100 grams dried cranberries

Servings: persons

1
Grease a 20cm square cake tin and line the base with baking paper.
2
Put the evaporated milk, full cream milk, sugar and marshmallows in a deep saucepan over a low heat. Stir continuously until the sugar has dissolved and the marshmallows have melted.
3
Bring the mixture to the boil. Allow to boil for 12 minutes, stirring continuously until the mixture has reached soft ball stage. To test this, simply drop a small amount of syrup into a bowl of ice water. If you are able to roll the syrup into a soft ball then you are good to go!
4
Take the pot off the heat. Add the dark chocolate, butter and vanilla extract and mix well until the butter and chocolate have melted. Mix in the chopped macadamias, almonds and cranberries.
5
Working quickly, tip the mixture into the prepared tin. Use a spatula to gently flatten the top, (it does not have to be completely smooth).
6
Pop the tin into the fridge for 3-4 hours until firm. Cut the fudge into blocks and store in an airtight container in the fridge. The fudge will firm up even further overnight.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 milliliters evaporated milk, 100 milliliters full cream milk, 1 cup light brown sugar, 1/2 cup mini marshmallows, and more.

Yes, Fruit & Nut Chocolate Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruit & Nut Chocolate Fudge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions