Name: Violet chocolate fudge
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 35
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)

Violet chocolate fudge

Australian Gourmet Traveller easy dessert recipe for violet chocolate fudge by Ben Shewry

Serves 35

Prep

Cook

15M

Total

20M

Skip to Recipe

“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.”

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

1.Melt 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.

Candied violets are available from
and select delicatessens.
Notes

Ben Shewry

Styling by Emma Knowles

Ingredients

Method

Main

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