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I hate baking.

Hate may be too strong a word for this.

Let’s take that back.

What I actually dislike about baking is that nothing I bake ever comes out successfully from the oven.

I fail in making any cakes from scratch. Unless it comes in a Betty Crocker-esque type of packaging, count me out. Cakes come out deflated. Macarons come out defeated. Pies come out roasted.

That’s why I love making cake pops and cake balls. No fuss. Just decorate the damn things. And they taste so good.

The only time I’ve ever baked anything successfully was when I decided to make Banana Bread. Now in regards to that, I make a mean Banana Bread. Nutty and chocker full of banana.

And so it was to my utter delight, that this Chocolate Fudge from Nigella required no baking whatsoever.

NONE. Nada.Β Nei. Nan. Ni.

How I swooned with delight and joy.


The recipe? Incredibly easy. The ingredients? Already in my pantry. Apart from the pistachios (I didn’t have any pistachios, but I did have macadamias πŸ™‚ )

So if there is no baking? How do you set it? Simply chuck it into the refrigerator/freezer! Yayy!

Ladies and Gentlemen, I bring to you, Nigella’s Chocolate Fudge.

Chocolate Macadamia Fudge
(Adapted from Nigella Express’ Chocolate Pistachio Fudge with Pistachios substituted with Macadamias)

350g Premium Dark Chocolate (approx. 70% cocoa solids), preferably chopped (*we were in a rush and left them in blocks)
30g Butter
1 can Condensed Milk (around 397g)
150g Macadamia nuts (slightly toasted)
Pinch of Salt (preferably Fleur De Sel)


In a heavy-based saucepan, add the chocolate, condensed milk, butter and salt. Place on low heat and keep stirring until chocolate mixture melts.

Place macadamia nuts in a zip lock/freezer bag and bash with a rolling pin until you get a variety of big and little pieces. Add them into the saucepan along with your chocolate mixture. Stir until well combined.

Pour and spread your chocolate mixture into a tray and smooth the top. Let the fudge cool and place in the refrigerator until set.

Once set, cut them into small pieces approximately 3 x 2.25cm or your preferred size. They can then be kept in the freezer – no thawing necessary and can be eaten straight away.

These little fudge slices turned out really nicely.

They were extremely rich.

The nuts were toasted slightly in the toaster and provided the chocolate fudge with a really nice roasted and slightly charred flavour.

Would I be making this again? Definitely. It was really super easy and if I ever need to make anything in a hurry for anything, I definitely will!

Which is why I made these. I had to attend “Cooking the Books 5” with a bunch of other food bloggers and attend Run for the Kids 2011 in the morning as well.

So these were made in a hurry the night before πŸ™‚ Voila!