Chocolate fudge with caramel, sea salt, and pine nuts

8 servings
15 min
45 min
Very Easy


Number of serving: 8


200 g dark chocolate chips

140 ml Sweeten Condensed Milk

30 g Pine Nuts

Dash of salt

Caramel Drizzle:

cup Sugar

1 tablespoon Butter

60 ml Whipping cream

Dash of Fleur de Sel


  • Toast the pine nuts by heating them in a pot or pan over high heat until you can smell its fragrance. (No oil)
  • In a heavy saucepan over low heat, mix chocolate with sweetened condensed milk and salt. Remove from heat and stir in the pine nuts. Spread it evening into aluminum foil lined 8 or 9 inch square pan. Put it in the fridge for 2 hours.
  • In the mean time, you can make the caramel. In a small sauce pan over high heat, sprinkle a little bit of sugar. Sugar will dissolve and melt into liquid.
  • Sprinkle another layer of sugar and stir to mix the sugar together. Repate this step until all the sugar is used and turned into a medium brown liquid. Reduce the heat to low and add butter. Stir until combined.
  • Then add cream. (Stand back!) The mixture will bubble until the cream is fully incorporated. Remove from heat and leave it to cool down.
  • Two hours later, when the fudge becomes firm. Turn the fudge upside down onto a cutting board and peel off the foils. Trim the edges of the fudge by cutting away the loose bits. Drizzle caramel over the fudge using a spatula.
  • Sprinkle some fleur de sel on top. When the duge is completely cool and set, cut with a hot knife into small squares.

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