Chocolate & Bee Pollen Irish Fudge

Ingredients


50g butter
155g evaporated milk
375g castor sugar
2g salt
280g dark chocolate
100g hazelnuts
3 tbsp Irish whisky
6 tbsp Irish Baileys cream
1 tbsp ground coffee granules
2 tbsp dried bee pollen granules
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Method


Toast the whole hazelnuts over a high heat in a dry pan until golden brown but not burnt.  Cool and lightly crush in a food processor or put them into a plastic bag and crush with a rolling pin.

Boil butter, milk, sugar, salt, whiskey and Irish Baileys over medium heat for 4-5 minutes, stirring constantly with a wooden spoon.

Stir through the chocolate and coffee until it starts to thicken

Fold in the hazelnuts and pour into a loaf tin lined with non-stick baking paper.  Smooth with the back of a spoon and sprinkle over the crushed bee pollen granules.  Slightly push down with the back of a dessert spoon.  Cover with cling film and place in the fridge to set for a couple of hours.

Cut into small squares and serve with a nice cup of coffee.  Store this fudge in an air-tight container in the fridge and it will keep for months.


Recipe created by Chef - Michael Daly


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