Chocolate Fudge with Condensed Milk

Directions

• Chocolate Fudge
• Spread the cashew nuts on a baking sheet and roast it in a preheated(350F) oven for 5 minutes and after 5 minutes take it out and let it cool. Once its cooled roughly chop the nuts and leave aside.
• Line a 9×9 inch pan cling wrap or use a foil pan.
• Add chocolate and condensed milk in a microwavable bowl and cook on high for 1 ½ minute or until the chocolate is melted. You mustn’t over mix the chocolate mixture, or it will turn oily.
• Add the vanilla, salt, and chopped nuts into the melted chocolate and stir gently. Pour the mixture in the pan and press it evenly. Let the fudge cool and set for at least 4 hours or cover the pan and leave it overnight (not in the fridge).
• Cut the fudge into the desired shape using cookie cutters or into squares, and put in an airtight container and store at room temperature.
• Coconut Truffles
• In a bowl combine coconut, icing sugar, condensed milk, and vanilla. Roll out ½ tablespoon-sized balls. Put them on to a cookie sheet and freeze for 30 minutes.
• After 30 minutes take the coconut balls out from the freezer. Put the chocolate chips in a bowl and melt it over a pan of simmering water. Meanwhile line a baking sheet with parchment paper.
• Dip the coconut balls in the melted chocolate making sure its evenly coated all around. Use a fork to lift them and place them on the lined baking sheet. Leave it in the fridge for 20 minutes and serve.