Minced Fruit Fudge

400g rich dark cooking chocolate, chopped coarsely

395g can sweetened condensed milk

50g unsalted butter

1/2 cup mixed fruit, chopped (available at major supermarkets)

1/2 cup silvered almonds, plus 1/4 cup extra

Lightly grease a 20cm square cake pan.  Line base and sides with baking paper, extending paper 2cm down pan edge

In a saucepan, combine chocolate, condensed milk and butter.  Stir over low fire for 4 to 5 mins, until smooth.  Remove from heat.  Stir chopped fruit and almonds through.

Spoon into prepared pan, smoothing top.  Sprinkle with extra almonds.  Chill overnight.  Serve cut into squares.

Note:
Fruit fudge can be made a month ahead and stored in an airtight container in the fridge.  To toast almonds, toss them in a dry frying pan over medium fire for a minute or two until golden.  Remove at once to prevent them from burning.