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Uncooked chocolate fudge, sultana & pecan slice


  • Put the chocolate, butter, sugar, brandy and vanilla in a double boiler and cook over a gentle heat until the mixture melts and is smooth and runny. 
  • Then add the sultanas, pecans and biscuit crumbs. Mix well and transfer the mixture to a slice tin, lined well with baking paper and set aside to cool.
  • When ready, cut into squares or slices to serve.
  • from Scottish writer, Claire MacDonald


  • 225 gm good quality dark cooking chocolate
  • 225 gm unsalted butter, cubed
  • 50 gm caster sugar
  • 3 tbsp brandy (or strong coffee)
  • a few drops of vanilla essence
  • 75 gm sultanas or raisins
  • 75 gm pecans, chopped
  • 225 gm digestive biscuits, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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