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.
- Line a slice pan with baking paper and set it aside for later.
- 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.
- When chocolate has melted add butter, condensed milk and ground wattle seed and stir through so that it is evenly dispersed.
- Pour in to the slice pan and refrigerate.
- After 30 minutes, sprinkle the top with whole wattle seed.
- Continue to cool until fudge sets, then slice in to bite-sized pieces.
- 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.