Chocolate fudge

Mango jam

• 250 GRAM DARK CHOCOLATE
• 100 GRAM SUGAR
• 150 GRAM MILK
• 50 GRAM BUTTER
• 1 TBSP HONEY

• 2 MANGOES, peeled, stoned and cut
• 750 GRAM SUGAR
• 5 CARDAMOM PODS, use inside seeds

Add 4 tablespoons water to the sugar and bring this to the boil. Simmer until it becomes a syrup. Add the chocolate and heat slowly until the chocolate has melted. Add the milk, stir well and bring to the boil. Simmer about 15 minutes, stir well. Add the honey and the butter. Simmer until the mixture becomes thick and no longer drips from the spoon (approximately 15 more minutes). Stir well, especially towards the end when it becomes quickly thicker. Put the mixture in a greased mold and cut it into squares whilst it is still soft.

See also recipes for chocolate peanut fudge, white chocolate fudge and chocolate raisin fudge.

Puree the mangoes. Put all ingredients together and add a cup of water. Bring to the boil and simmer the jam begins to drip very slowly from a spoon. Stir regularly. It is better to leave the jam a little bit too liquid, as it will thicken considerably when it cools off.