This easy fudge recipe uses three kinds of chocolate: milk, dark and cocoa powder. Made decadent with condensed milk and butter, it’s a dreamy dessert.
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Line a small tray with baking paper. Arrange milk chocolate on tray in a single layer. Place in the freezer for 15 mins or until frozen.
Grease the base and sides of a 20cm square cake pan and line with baking paper.
Place the condensed milk, sugar, butter, glucose syrup and cocoa powder in a medium saucepan over low heat. Cook, stirring, without boiling, for 10 mins or until mixture is glossy and sugar is completely dissolved.
Increase heat to medium-low. Bring to a simmer. Cook, stirring constantly, for 6-8 mins or until mixture thickens and comes away from the side of the pan. Remove from heat. Stir in dark chocolate until combined and melted.
Working quickly, fold in frozen milk chocolate. Spoon into prepared pan. Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 mins. Cover with wrap. Place in the fridge for 3 hours or until firm.
Cut into squares to serve.
COOK. STORE. SAVE.
Clever storage: Fudge is best stored at room temperature in an airtight container for up to 1 week.
Use it up: Glucose syrup has a long shelf life and can be stored in a cool, dry place for up to 2 years. Use it to make marshmallows, caramels or this chocolate-dipped honeycomb.
Everyone needs a recipe for an easy chocolate fudge. Something that’s gooier than a brownie, softer than a choc-chip cookie and much more casual than a chocolate mud cake. Sure there’s a time and place for those other decadent treats, but fudge is your go-to for gifts, afternoon tea or when you’re asked to bring a plate.
This fudge is a triple threat of chocolatey goodness. It has dark chocolate for richness, milk chocolate chunks for texture and cocoa powder for flavour intensity. The combination of these chocolates means the fudge won’t be overly sweet but will be chocolatey. The addition of salt in the mix helps cut through the richness even more.
You might think chocolate is the most important ingredient in this recipe for chocolate fudge, but for ours, it’s the glucose syrup. If you’ve never worked with glucose syrup before, imagine a clear, thick syrup that looks and acts a little like honey. It’s a sweetener that’s often used as a thickener in confectionery and keeps foods moist. Here, it makes your fudge … fudgey!
Whenever a recipe says ‘stirring constantly’ and ‘working quickly’, you know there’s the possibility that something could go wrong. Never fear, this recipe is super easy – there are a couple of instances to watch out for. One is the stirring – anytime this recipe is on the heat, you’re stirring. Chocolate burns easily and can seize, but if you keep stirring and match the stovetop temperature to the recipe, you’ve got nothing to worry about. Second, working quickly – in this recipe you’re adding frozen chocolate chunks to a hot chocolate mixture. You want the chocolate chunks to stay that – chunks. If you go slow, the chunks will melt. Not a disaster, but not the texture you’re looking for in your finished fudge.
Cutting chocolate fudge can bring you to tears if you’re not prepared. Don’t be that person! Instead, follow these tips. This decadent treat is meant to be gooey and sticky, so to cut it you need a large sharp knife and a tall glass of hot water. Warm the knife in the water before cutting through the fudge in one motion. The heat stops the sugar from sticking to the knife and making a mess of your slice. Dip the knife in the water and wipe clean between each slice.
This seems like a silly tip – cut and eat, right? But consider some of these presentation ideas, too. Turn the fudge into a decadent dessert with chocolate or caramel sauce; pop it in the lunchbox for morning tea (make sure the lunchbox has an ice brick so the fudge doesn’t melt); put it in a box and tie it with a ribbon for Christmas gifts from your kitchen; or serve it with fresh fruit for afternoon tea. Failing all that though, cut and eat as is! Are you hankering for more fudge now? Try a Neapolitan fudge next or this salted caramel fudge.
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