Chocolate Fudge

Steps

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1. 1
   Dry roast the cashew nuts, almonds, and pistachios in a pan over low heat for 2–3 minutes, stirring occasionally. Remove from heat and let cool completely.
   ▶ ≈4:51
2. 2
   Roughly chop the cooled roasted nuts and set aside.
   ▶ ≈5:19
3. 3
   Bring water to a boil in a saucepan and place a glass or steel bowl over it to create a double boiler.
   ▶ ≈5:45
4. 4
   Add the chopped dark chocolate to the bowl and stir in the softened unsalted butter.
   ▶ ≈6:05
5. 5
   Pour the condensed milk into the bowl and continue stirring with a spatula until all ingredients are completely melted and well combined.
   ▶ ≈6:21
6. 6
   Once the chocolate mixture has thickened, remove the bowl from the hot water.
   ▶ ≈6:51
7. 7
   Fold the chopped roasted nuts and raisins into the chocolate mixture, stirring well until everything is evenly distributed.
   ▶ ≈6:59
8. 8
   Grease an 8-inch cake tin lightly with butter or oil and line it with foil or parchment paper for easy removal.
   ▶ ≈7:39
9. 9
   Pour the chocolate-nut mixture into the prepared tin and spread it evenly with a spatula.
   ▶ ≈8:02
10. 10
    Allow the fudge to cool to room temperature, then cover the tin with foil or parchment paper.
    ▶ ≈8:20
11. 11
    Set the fudge aside for 3–4 hours to firm up. If desired, refrigerate for about an hour to make it even firmer before cutting.
    ▶ ≈8:37
12. 12
    Remove the set fudge from the tin, peel away the foil, and cut into pieces with a sharp knife.
    ▶ ≈8:47
13. 13
    Serve immediately or store in an airtight container in the refrigerator for up to 10–15 days.
    ▶ ≈9:08