Fruit Nut Chocolate Fudge

Chop the dark chocolate into small pieces to ensure even melting.

Heat the butter in a heavy-bottomed saucepan over low heat until it begins to melt.

Add the chopped dark chocolate to the melted butter and stir constantly until fully melted and smooth.

Remove the saucepan from heat and pour in the evaporated milk, stirring well to combine.

Sift the icing sugar directly into the mixture and stir vigorously until a thick, smooth paste forms.

Fold in the roughly chopped hazelnuts and golden raisins until evenly distributed throughout the mixture.

Line a square baking tray or shallow dish with parchment paper and pour the fudge mixture into it, smoothing the top with a spatula or the back of a spoon.

Allow the fudge to cool at room temperature for about 30 minutes until set but still slightly soft, then refrigerate for 2 hours until firm.

Cut the fudge into small squares using a sharp knife dipped in hot water between cuts for cleaner edges.

Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.