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  • Sarah Rainey

Peppermint fudge

Some people love the combination of chocolate and mint... others think it tastes a bit like sugary toothpaste. Wherever you stand on the debate (I'm firmly in Camp A), this peppermint fudge can't fail to win you over. It's nutty, minty and chocolatey, all at once - and the punch of peppermint will leave you feeling like you've just guzzled half a dozen After Eights (and NOT, I promise, a tube of toothpaste).

Give it a whirl and let me know your thoughts.

Makes 25 pieces


250g dark chocolate

290g smooth almond butter

1 tbsp mint extract


Line a 20cm square tin with some tin foil, pressing it neatly into the corners.

Melt the chocolate, either in a microwave in bursts of 20 seconds, or in a heatproof bowl over a pan of boiling water.

Allow it to cool slightly before stirring in the almond butter, a spoonful at a time, followed by the mint extract.

Transfer the fudge mixture to the prepared tin, smoothing out the top using a palette knife. You’ll need to work quickly as it will be starting to set already.

Place it in the fridge to set for 3-4 hours. Once solid, use a sharp knife dipped in boiling water to slice the fudge into 25 neat pieces. It’ll keep for a week in the fridge.

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