Chocolate Hazelnut Fudge


Deliciously soft and creamy gluten free fudge made with Ondulé and Chocolix.


150 g butter
200 g light brown sugar
400 ml condensed milk
1 tbsp hazelnut flavouring
3 Ondulé
4 Chocolix
100 g milk chocolate drops
20 g chopped hazelnuts
50 g milk chocolate


  • Melt butter, sugar and condensed milk together over a medium heat and stir until thick and golden.
  • Allow to cool for 10 minutes before stirring in the hazelnut flavouring, chopped Ondulé, copped Chocolix and chocolate drops.
  • Press into a square tin lined with baking parchment (20cm x 20cm).
  • Refrigerator for 3 hours until set.
  • Melt 50g milk chocolate and drizzle over before sprinkling with 20g chopped hazelnuts. 
  • Return to the refrigerator for a further 20 minutes.
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