“I first made this fudge a decade ago while working with Mark Limacher at Wellington’s Roxborough Bistro. Over the years I’ve refined the recipe to this.”
Violet chocolate fudge
Australian Gourmet Traveller easy dessert recipe for violet chocolate fudge by Ben Shewry
- 5 mins preparation
- 15 mins cooking plus setting
- Serves 35
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Ingredients
- 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)
Method
Main
- 1Melt 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.
Notes
Candied violets are available from
and select delicatessens.