Dead Sea Fudge

500gm good quality dark chocolate

1 tin (397gm) condensed milk

60gm butter

50gm pistachios roughly chopped

150gm dates chopped

45ml Rosewater (or Rosewater essence to taste)

Sea salt flakes

Prepare a slice tray or springform pan by lining it with baking paper. (I use a springform pan when I want to serve the fudge in thin wedges.)

Chop dates, sprinkle with rosewater and set aside.

Chop pistachios and set aside.

In a microwave safe bowl, place chocolate, condensed milk and butter and microwave for three minutes.

Remove from microwave and stir until the mixture combines and is smooth and shiny. Add dates and pistachios and stir.

Working quickly before it sets, pour into prepared tray and sprinkle with the sea salt.

Place in the fridge until set (about 2 - 3 hours). Slice into desired shape and store in the fridge in an airtight container.

Now, I could tell you how long it will keep, but who are we kidding? We both know it’s not going to last…