Chop the chocolate
in small pieces. Beat the butter with sugar and eggs. Mix all the other
ingredients in. Shape the dough into small balls and bake 10-15 minutes
at 175 degrees Celsius.
Melt the butter in
a pan, add the milk and the sugar, cacao and vanilla sugar. Bring to
the boil and simmer until the mixture is 115 degrees
Celsius (test by dropping some in
cold water - it should form a soft ball). Allow the mixture to cool
down 5 minutes, stir it for half a minute and then add in the nuts and
raisins. Poor the mixture in a form, covered with aluminum foil. Cool
down 2 hours and cut in pieces.
See also recipes for
white chocolate fudge