Homemade chocolate fudge with mixed nuts and sour cherries

I didn't know fudge before I came to UK. I only knew of hot fudge, the type which you drizzle on ice cream or cakes.  Although being tempted by its basic but killer combo, sugar, butter, milk and vanilla (how can it not be nice?!), every time I taste commercial fudge I am surely disappointed. I've tasted grainy and sugary fudge so many times that I started to wonder maybe that's what traditional fudge should taste like.

Yes, I know candies are supposed to be sweet and I like my candies and dessert sweet. But there is a difference between pleasantly (or sinfully) sweet, and cloyingly and head spinningly sweet. I've also started to wonder whether there is a smooth type of fudge, the one which is slightly chewy at first but melt gradually in the mouth.

I think I found recipe which did just that. Lorraine Pascale's chocolate fudge recipe uses marshmallows which may be the secret ingredient for its smooth texture. I made some substitutions on the ingredients based on what I have at hands. I also added a handful of toasted nuts and dried sour cherries to bring some contrasting texture and taste. The result is a big hit, smooth, chocolaty, slightly chewy and sweet enough to make anyone happy and not head spinning. If you haven't made fudge before, this one is to try. We like it so much that it's a keeper.

Chocolate fudge with mixed nuts and sour cherries

vegetable oil, for greasing
70g/2½oz butter (I used 50g)
300g/10½oz soft light brown sugar (I used 200g)
125g/4½oz/2/3cup evaporated milk (I used 50mL cream + 75mL milk)
pinch of salt
1/4 teaspoon of vanilla extract
225g/8oz marshmallows (I used one 7oz/213g jar of marshmallow creme/fluff)
400g chocolate chips (100g milk and 300g dark chocolate)
1/2-1 cup mixed nuts, toasted
1/4 cup dried sour cherries

Grease a 23cm/9in square cake tin with vegetable oil, then line with greaseproof paper. You could use 20cm/8inch cake tin for a thicker fudge.

Use a pan of roughly 20cm high, heat the butter, sugar and evaporated milk together over a low heat and melt gently. Once the sugar and butter have dissolved, turn the heat to medium and boil for 5-6 minutes. Watch the pan carefully as the sugar mixture will generate lots of bubbles.

Turn off the heat and add in salt, vanilla extract and the marshmallows. Turn the heat back on and boil the fudge for a few more minutes until marshallows are all melted and mixed in.

Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture well until everything is mixed together. Stir in mixed nuts and sour cherries. There is no need to pre-chop the nuts. When you slice the fudge, nuts will be cut at the same time.

Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares (or as big or small your heart desire).

Diet is for the new year.