If you haven’t noticed already, I get kind of excited about food. I love putting unexpected flavours together (basil and chocolate, anyone?), I love putting a twist into classic recipes, and I’m really loving playing around with textures to avoid the sameness that can creep into an indulgence like fudge.
Don’t get me wrong, I ADORE simple, speedy fudge. I would have eaten my Nutella fudge all by myself if my siblings hadn’t found out about it. And the peanut butter fudge? I basically did eat that all by myself!
But this fudge is different. It’s kind of grown up. I’d venture so far as to say that it’s a little bit classy!
The smoothness of the chocolate fudge is gorgeous. It’s rich and suave. If this fudge was a person, it would probably be Richard Branson.
The addition of the jersey caramels, Cobs popcorn and the cashews. Make it brilliant, crunchy and a little bit nuts.
Probably still like Richard Branson…
I was a little worried about posting this recipe, because I thought that it was kind of ugly. It’s bumpy and chunky and not as pretty as the recipes I usually post. But the response to the preview photo I posted yesterday on Facebook was fabulous. I love that you guys see beauty in this chunky little delight.
Personally, I think that the alliteration of these three additives (as well as the taste) makes them the best. No matter what combination of ingredients is in the bite that you take, I promise it will be glorious.
Cobbs, cashew and caramel fudge
- 400g dark chocolate
- 395g tin sweetened condensed milk
- 2 tbsp thickened cream
- ½ cup cashews
- ¾ cup jersey caramels, roughly chopped
- 1 cup Cobs salted caramel popcorn
Grease a 20cm square tin and line it with baking paper. You only need to grease it very lightly, just so that the baking paper has something to adhere to.
Chop up your caramels. Try not to chop them too finely, they’re beautiful when they’re big and chunky. Leave your cashews and salted caramel popcorn whole. Set these to one side.
Pop your chocolate and sweetened condense milk into a saucepan over a low heat. Stir constantly until the chocolate is melted and the mixture is smooth. Don’t worry if you can’t get the mixture completely smooth, a few little chunks of chocolate won’t make any difference to the finished product. Add in the thickened cream to give it a glossy sheen.
Take the chocolate mixture off the heat and stir in your caramels, cashews and Cobbs popcorn. Working as quickly as you can, distribute them evenly throughout the mixture, making sure everything is covered in the chocolate fudge. Pour into your prepared pan and smooth it down as best you can. Don’t bother making it perfect, there’s something to be said for delicious, ugly imperfection. refrigerate for at least an hour.
That’s it! Sit back and snack on any popcorn or caramels that you’ve got left over.
Remove from the fridge ten minutes before you want to serve it and slice into small squares. It’s super rich, so you only need a mouthful or two!
The great thing is, you can substitute the additives with anything – make a marshmallow, choc-popcorn and walnut fudge. Or M&M, jaffa and white choc chip fudge. There are so many great possibilities.
8 thoughts on “Cashew, Cobs & caramel fudge and texture”
I need to make this with the sproglets, classy and a little cray cray (just like Richard B himself.) Anything with salted caramel has got to be good. 🙂
haha the word sproglets made me chuckle, such a cute word. I hope you get the chance to make it with them, it’s so easy 🙂
oh my that looks amazing!!
Thank you Jacqui!
Not ugly at all! I wonder about the texture of the popcorn, but all in all it looks delicious!
Aw thank you! The popcorn is a really good addition – it’s not too hard, but gives it just the right amount of crunch 🙂