Raisin Spice Market Fudge Bites

Ingredients

• 200 g raisins, roughly chopped if large
• 250 g sweetened condensed milk
• 120 g dark chocolate, chopped
• 35 g unsalted butter
• 2 tbsp unsweetened cocoa powder
• finely grated zest of 1 orange
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• small pinch of ground ginger
• 1/4 tsp fine salt
• 2 tbsp toasted sesame seeds
• 2 tbsp toasted pumpkin seeds, roughly chopped
• optional: extra orange zest or flaky salt for finishing
• The fudge base should be thick and glossy before it goes into the tin.
• Low heat keeps the chocolate smooth and prevents scorching.
• Raisins should stay chewy, not dry; chopping large raisins helps every bite feel balanced.
• Chill thoroughly for tidy cuts, then rest at room temperature for 5 minutes before serving.

Method

1. Line a small loaf tin or square tin with parchment, leaving enough overhang to lift the fudge out cleanly.
2. Put condensed milk, dark chocolate, butter, cocoa, orange zest, cinnamon, cardamom, ginger, and salt in a heavy saucepan. Warm gently over low heat, stirring often, until the chocolate melts and the mixture turns thick, glossy, and smooth.
3. Stir in the raisins and half the toasted seeds. Keep the heat low and stir for 1-2 minutes so the raisins soften slightly and the spices bloom.
4. Scrape the mixture into the lined tin. Press it into an even layer with a spatula, then scatter over the remaining seeds and a little extra orange zest if using.
5. Chill for at least 2 hours, until firm. Lift from the tin, trim the edges if you want neat squares, and cut into small bite-size pieces.

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