My family loves fudge, so on my quest to find the ultimate fudge recipe I stumbled across the carnation website - www.carnation.co.uk
It has several recipes for making fudge which I have tried and tested but my favourite recipe on the website would be 'easy chocolate fudge'. This is the quickest and easiest fudge recipe I have ever made. In fact I have made it so many times now that I have tweaked it to be even quicker and easier.
I hope you like it as much as I do.
Step 1: Ingredients
1 tin sweetened condensed milk (395grams)
400grams dark chocolate - broken into chunks
Step 2: Prepare Tin
I use a 20cmx20cm square baking tin and roughly line it with unwaxed baking paper (in Australia we call it glad bake).
Step 3: Make It
Place all ingredients into a small saucepan and heat on a low setting, stirring continuously. It doesn't take long. As you can see in the pictures I use a spatula to scrape down the sides.
After a few minutes the mixture will be melted, all combined and starting to get thick. Now you need to work quickly and pour the mixture into the tin. It should be really thick by now so quickly spread it to the edges of the tin and smooth the top.
Put into fridge to cool and set.
Step 4: Cut and Serve
After two hours in the fridge the fudge will be cool and set. Take out of fridge and remove from tin leaving the baking paper on the fudge. Place on chopping mat and peel down the baking paper. Using a large sharp knife, cut into small squares. The pieces don't need to be too big as it is really rich in flavour.
Serve and enjoy.
Step 5: Tips
- Use a cookie cutter to make fancy shapes with your fudge
- Rinse saucepan and spatula straight away with hot water and the left over mixture will wipe off easily
- Add chopped nuts and/or dried fruit for extra flavour (add to mixture once it is melted before you take out of saucepan)
- This recipe does not work with white or milk chocolate, it is too soft and doesn't set properly
- Keep fudge in airtight container in refrigerator for up to two weeks (if it lasts that long)