Roasted Wattle-Seed Fudge

By June 21, 2016Cooking, Projects



  • 400 grams Sweetened Condensed Milk.
  • 50 grams Salted Butter.
  • 350 grams Milk chocolate (Good quality).
  • 10 grams ground Wattle Seed.
  • 5 grams whole Wattle Seed.

This recipe makes a deliciously soft fudge. The wattle seed mixed with a good quality chocolate imparts a delightfully nutty, slightly chicory and mellow-coffee flavour. Whole roasted wattle seeds to finish provide a texture contrast and a bit of crunch (leave off if not to your liking). You could use other chocolate types of you like, or experiment with other additions… it is up to you.


  1. Line a slice pan with baking paper and set it aside for later.
  2. Place chocolate in to a Pyrex or other type of large cooking bowl and sit in the sink. Boil water (in a kettle will do) and pour outside of the bowl so that the bowl becomes surrounded by hot water (but not floating). With a fork continue to move the chocolate around as it melts to prevent sticking.
  3. When chocolate has melted add butter, condensed milk and ground wattle seed and stir through so that it is evenly dispersed.
  4. Pour in to the slice pan and refrigerate.
  5. After 30 minutes, sprinkle the top with whole wattle seed.
  6. Continue to cool until fudge sets, then slice in to bite-sized pieces.
  7. Fudge will last about 14 days in a fridge set at 4degrees c. (it makes a great and easy gift)

Some other ideas

  • Replace milk chocolate with dark chocolate, use river mint for a minty fudge.
  • Replace milk chocolate with white chocolate, use pale vanilla lily and chocolate lily flowers with some vanilla bean.
  • Use any chocolate and add macadamia, dried lily pily, muntrie, midyim or quandong. Midyim and its slight ginger taste is especially good with dark chocolate.
  • Use dark chocolate with (properly prepared) ground and roasted kurrajong seed with a shot of espresso for a heavy coffee hit.

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