White Chocolate and Almond Fudge

While burfi is the Indian combo of thickened milk,sugar and nuts,we have the Western yummy version of the same called fudge!And also burfi is lovingly called “Indian fudge” overseas and loved as much as the local version.Now we also love their recipe and its common to see big Malls in India having a small outlet consisting of jars of candies and fudge in varied types – peanut butter,chocolate with nuts and plain chocolate as well.

I tried making this with white chocolate and had spectacular results as I got a drool worthy and yummilicious fudge with loads and loads of complements from those who had it!As I love Almonds and Chocolate,I put Almond flakes.Pistachios,walnuts,hazel nuts and macadamia nuts can be added as well as dry fruits like raisins,cranberries and dried blueberries,blackberries and red currants.

I have used Morde cooking chocolate but branded chocolates available e.g. Lindt can also be used.Alternatively use white chocolate chips easily available.Use a 20×20 cm square cake tin/tray or any other plate/thali available.

This is a wonderful gift for kids’ parties or festivals like Christmas even Diwali for an unusual but delicious present!

Double boiler/Bain Marie – We use the double boiler technique here.The Bain Marie is a set of 2 pots one big and one small available online or in big stores.You can use simple vessels available at home for this.Use a big saucepan/milk pan half filled with water and heat it till the water starts simmering.Keep a steel bowl over it and put the ingredients for the Fudge into this bowl ensuring that the water does not touch the bottom of the bowl..Due to heat from below,the chocolate will melt and give you the perfect consistency for the Fudge.∗

Preparation Time : 3 hours (including refrigeration)

Makes : 24 pieces

INGREDIENTS

500 gms white chocolate (cooking or otherwise)/white chocolate chips – broken into small pieces

1 can condensed milk

35 gms unsalted butter

1 cup flaked Almonds (any kind of nut/dry fruits)

1 tsp Vanilla Essence

Cooking spray/butter to grease tin

METHOD

Spray/brush the tray with cooking spray or butter and keep aside.

Prepare the double boiler as explained above∗.Put the chocolate,condensed milk and butter into the steel bowl and allow the chocolate to melt slowly stirring it all the time.

Melting the ingredients..

When the chocolate has completely melted and all the three ingredients are well mixed remove it from heat.It should be very sticky and thick.Add the nuts and vanilla essence and mix very well.

Empty it into the tray and smooth the top.Leave it to come to room temperature for approximately 30 minutes.