Emily Scott served up delicious Dark Chocolate and Hazelnut Fudge with Condensed Milk on James Martin’s Saturday Morning.
The ingredients are: 150g good quality dark chocolate (54%), 1 medium jar of chocolate & hazelnut spread (250g), 1 can condensed milk and 50g hazelnuts, gently crushed (skin off).
See recipes by Emily in her book titled: Sea & Shore: Recipes and Stories from a Kitchen in Cornwall available from Amazon now.
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