I literally love fudge, as in I LOVE it. Out of all the many choices of sweet treats there are this is one of my favourites. I made this recipe for members of my family at Christmas for parts of their presents as I wanted to give gifts with a personal touch. I was super nervous in case no-one liked it but it went down so well that I’ve decided to share my recipe so everyone can enjoy it too.
When buying ingredients to make the Chocolate fudge I joked with the lady at Tesco about how I’d have to lick the bowl whilst the Chocolate fudge was setting to check it wasn’t going to ‘make anyone ill‘. We also joked that I would need to try a piece of it before wrapping it up to gift to the family, just to check the texture was right and again that it wasn’t horrible…
I made this Chocolate fudge using only very basic ingredients and it tasted so good, so you needn’t worry about buying expensive Chocolate or ingredients because I really don’t think it makes that much difference. I used all of the value ingredients from Tesco.
What you will need: (makes approx 30 squares)
- Chocolate 400g of either 200g White & Milk or 200g White and Dark or 200g Milk or Dark – I don’t advise using all White as it’s really sickly and doesn’t set as well from past experience
- 100g Icing sugar
- 20g Butter or Margarine
- 400g Condensed milk
- Greaseproof paper (to line the tin)
- 20cm square tin for setting
The recipe itself
1)Line the tray with baking paper so the Chocolate fudge doesn’t stick
2)Weigh out all your ingredients and put them in separate containers apart from the condensed milk as that is already the correct weight
Top tip: Sieve the Icing sugar to avoid any lumps
2)Melt the Chocolate, you can do this in the microwave or over a boiling pan with a heat safe bowl over the top with the Chocolate in. The microwave is easier but make sure to check the Chocolate every 10 seconds if you choose this way as you don’t want it to burn.
Top tip: Break this into small chunks for even melting
3)Pour the Condensed milk into the chocolate and mix in
4)Repeat with the icing sugar
5)Melt the Butter whilst the Icing sugar is being mixed in and then add it to the mixture
6)The mixture should start to thicken and once it does it’s ready to pour into the tin. Pour it in making sure to scrape as much out of the mixing bowl as possible and then use a spoon to spread the mixture as evenly as possible.
7)Pop it in the fridge preferably overnight to set or if you can’t wait that long leave at least 3 hours setting time before munching.
Now for my favourite bit licking the bowl before you wash up yaaaaay!
If you’d like to make the fudge with the swirl pattern you repeat steps one to five but you split the recipe in half I.e. 200g White Chocolate with 200g Condensed Milk, 10g Butter or Margarine and 50g Icing sugar. The only other difference is when you get to step five you then pour one Flavour of Chocolate in one side of the tin and the other flavour in the other side of the tin and swirl them in the middle with a knife before popping the Chocolate fudge mixture in the fridge to set.
Once the Chocolate fudge has set remove it from the fridge and chop into pieces of your choice. In order for the fudge to last as long as possible pop it in the fridge for up to two weeks or in the freezer for one month in an air tight tub. These timescales are guidelines and are not to be stuck by rigidly, if you’re anything like me the Chocolate fudge won’t make it past three days so there will be no concern in it ‘going off‘…
Love Saff x
If you liked this recipe you may also enjoy: Bake with me: Propercorn – Rocky Road recipe