Chocolate Fudge
- 400g dark or milk chocolate (about 50% cocoa solids)
- 397g can Carnation Condensed Milk
- 25g butter
- 100g icing sugar
- 55g roasted chopped nuts (optional)
- 20cm square tin, lined with baking parchment
You will also need...
Method
1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Want to know how to make fudge without a hob? You can also melt it in the microwave in 10-20 second bursts, stirring frequently).
2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin and smooth over the top with the back of a spoon. Press the nuts into the surface, if using.
3. Chill in the fridge for 1 hour until set, then cut it into squares. Store in an airtight container in the fridge for up to two weeks.
Tips: For best results use chocolate with 45-50% cocoa solids. Try customising your chocolate fudge recipe by adding nuts, fruit or finishing with edible glitter or silver balls!