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Super Berry Seeded Cranberry & Hazelnut Salted Caramel Fudge

December 14, 2020, Lucinda Munchy

We’ve teamed up with the fabulous, Steve Tonkin. An award-winning chef, Steve has worked in
Michelin star kitchens at some of London’s famed institutions. From the Ivy, Le Caprice and Dean Street Townhouse to Holborn Dining Room and Selfridges. He is also a partner with renowned restaurateur Des McDonald. He is well respected for his passion and knowledge in producing dishes from the best quality producers with ingredients of great taste and provenance.

He has created these melt-in-the-mouth fudge bites using our Super Berry Seed Mix. They are ‘super’ simple to make and provide a healthier treat for your friends and family this Christmas or just to provide an energy boosting bite at any time.


  • 600g caster sugar
  • 300g double cream
  • 50g butter
  • 200g glucose
  • 260g dark chocolate
  • 150g dried cranberries
  • 300g roasted hazelnuts
  • 125g Super Berry seeds


Heat the sugar, butter, glucose and cream to 124C. Turn off the heat and add the chocolate, cranberries and hazelnuts. Pour into a tray. When half set (soft to the touch) spread over the super berry seeds and gently press into the fudge. Level with a spatula and gently press the seeds in evenly.

Cover and put into the fridge to set overnight. Cut into bite sized portions and serve, or wrap up as delicious foodie gifts – guaranteed to put a smile on everybody’s face.