Violet chocolate fudge

AT A GLANCE

  • Serves 35 people

  • 185 gm butter, coarsely chopped
  • 325 gm caster sugar
  • 50 gm Dutch-processed cocoa, sifted, plus extra to serve
  • 85 gm marshmallows
  • 1½ tsp pure vanilla essence
  • 190 ml evaporated milk
  • 375 gm dark chocolate (about 60% cocoa solids), finely chopped
  • 100 gm candied violets, crushed with a mortar and pestle, plus extra to serve if desired (see note)
01   Melt butter in a saucepan over low heat, whisk in sugar and cocoa, then add marshmallows, vanilla essence and evaporated milk. Stir continuously until marshmallows melt (10-15 minutes), then strain through a fine sieve into a large bowl. Whisk in chocolate and when completely melted, add violets. Mix well and pour into a greased and baking paper-lined 15cm x 20cm cake pan or plastic container. Smooth top, cool to room temperature, then refrigerate until firm (about 2 hours). To serve, using a hot knife, cut into squares, dust with cocoa and serve.
Note Candied violets are available from The Essential Ingredient and select delicatessens.

Recipe:

BEN SHEWRY

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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