Salted Pretzel & Fudge Tiffin

pretzel tiffin 2


Sorry for shouting, but I’ve missed you and my little corner of the interweb.

As you can see I’ve not posted anything since the 20th Sept, thats because on the 25th my Little Love finally arrived. I was two weeks overdue and my waters broke whilst I was having an acupuncture  session ( not an experience that the therapist, or I shall forget in a hurry ).

It’s been a bonkers few weeks filled with tears ( mostly mine ) and wonder. Heaven knows when I will actually make it back into the kitchen to bake – I haven’t even managed to brush my hair today. I’m grabbing 5 minutes now whilst Little Love takes a nap ( thank goodness for a tight swaddle ) to bring you yet another tiffin recipe I made pre-birth.

These were utter heaven in all their salty, sweet, buttery glory. Do yourself ( if not your hips ) a favour and make a batch.

TTFN chums…..

Salted Pretzel & Fudge Tiffin

200g milk chocolate
100g unsalted butter
1 tbsp golden syrup
100g salted pretzels
120g fudge, chopped into 1cm chunks

Grease and line a 20cm square baking tin with baking paper.

Place the 200g of chocolate, butter and golden syrup in a heat-proof bowl and melt over a pan of simmering water. You can do this in the microwave on low power also. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

Place the pretzels in a freezer bag, seal and crush lightly with a rolling pin so that you have broken the pretzels into smaller pieces.

Mix the fudge into the melted chocolate and stir until everything is coated. Dollop and press into the prepared tin.

Refrigerate for 1-2 hours before cutting into wedges or squares.

Love Lemony x


  1. Joyce Dooley says:

    Congratulations on the arrival of little lemony love. Hope you soon find a bit more time to get back in the kitchen.

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