A Chocolate fudge recipe to satisfy your chocolate cravings. Insanely good and so quick and easy to make. All you need are just 3 ingredients and 15 minutes of your time. So what’s not to love about this recipe. Show
About This Chocolate Fudge RecipeThis ridiculously easy recipe is not the traditional old fashioned way of making chocolate fudge and this is precisely what works here. Unlike the traditional method, you don’t need to spend hours cooking and reducing the fudge mixture. All you need is to temper the chocolate with the rest of the ingredients. Pour in a pan and set the fudge. Easy isn’t it? Such a time saver during the holiday seasons when all you want to do is cook less and spend more time with your family and loved ones. You could even make a large batch of this delish fudge and gift these to your relatives and friends. Ingredients you will need
Substitutions
Step-by-Step Guide How to make Chocolate FudgePrep and Temper Chocolate1. First line an aluminium foil or parchment paper in a 6 x 6 inch square pan. The foil or parchment paper has to cover all the sides. Keep some extra paper or foil hanging on the sides of the pan so that you can easily lift it when the fudge is set and done. Chop chocolate and set aside. You could also just keep the chocolate block in a ziplock bag and break it with a pestle. 2. Take 1 cup chopped couverture milk chocolate, 200 grams sweetened condensed milk (half a can of condensed milk) and 1 tablespoon butter in a bowl or a shallow frying pan. You can use either salted or unsalted butter. You can use semi-sweet or dark chocolate too. Set the bowl or pan aside. 3. Heat about 1 to 1.5 cups water in a sauce pan or pot on a medium to high heat till the water becomes hot and begins to boil. 4. Lower the heat and place the frying pan or bowl containing the chopped chocolate, condensed milk and butter on the saucepan. You can also melt the chocolate in the microwave. I prefer using this double boiler method rather than melting chocolate in the microwave. 5. As soon as you keep the pan, the chocolate will begin to melt with the heat coming from the hot water.
6. Stir often when the chocolate is melting. 7. In the photo below you can see that more of the chocolate has melted. 8. Stir the fudge mixture non-stop while the chocolate is melting. 9. When all the chocolate is melted, switch off the heat. 10. Quickly add chopped walnuts and vanilla extract or vanilla powder. 11. Mix very well. 12. Using a spatula pour the entire fudge mixture in the pan lined with the aluminium foil. 13. Let the fudge first cool at room temperature. Do not cover the pan. When the chocolate fudge has cooled at room temperature, cover the pan and refrigerate it for 2 to 3 hours or overnight, till it sets completely. I kept the fudge overnight in the fridge. 14. When set, remove the fudge along with the foil and place it on a chopping board. 15. Slice the chocolate fudge into squares or rectangles. The yield is 350 grams of chocolate fudge from this recipe and makes for about 10 to 12 squares of fudge pieces. 16. Serve these chocolate fudge squares or wrap them in foil or parchment paper and keep covered in a jar or box in the fridge. These stay good for a month in the fridge. Expert Tips
More Decadent Chocolate Treats Moderate • 50 mins Cake Recipes Black Forest Cake Easy • 15 mins Dessert Recipes Chocolate Pudding Recipe Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chocolate Fudge RecipeThis chocolate fudge is a quick, no-bake recipe made with just 3 ingredients – chocolate, sweetened condensed milk and butter. Prep Time 5 mins Cook Time 10 mins Total Time 15 mins
Preparation
Tempering chocolate
Setting the fudge
Nutrition Facts Chocolate Fudge Recipe Amount Per Serving Calories 160 Calories from Fat 108 % Daily Value* Fat 12g18% Saturated Fat 6g38% Cholesterol 10mg3% Sodium 29mg1% Potassium 197mg6% Carbohydrates 15g5% Fiber 2g8% Sugar 11g12% Protein 4g8% Vitamin A 88IU2% Vitamin B1 (Thiamine) 1mg67% Vitamin B2 (Riboflavin) 1mg59% Vitamin B3 (Niacin) 1mg5% Vitamin B6 1mg50% Vitamin B12 1µg17% Vitamin C 1mg1% Vitamin D 1µg7% Vitamin E 1mg7% Vitamin K 1µg1% Calcium 73mg7% Vitamin B9 (Folate) 9µg2% Iron 2mg11% Magnesium 53mg13% Phosphorus 114mg11% Zinc 2mg13% * Percent Daily Values are based on a 2000 calorie diet. This recipe post from the archives, first published in Feb 2015 has been republished and updated on 3 September 2020. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Learn More about Dassana Is fudge better with condensed milk or evaporated milk?Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.
Why did my condensed milk fudge not set?Not reaching the proper temperature
If your fudge turned out super sticky, or it didn't set as it cools, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
How long will fudge made with condensed milk last?Condensed milk fudge will last about 2 weeks at room temperature in an air tight container and about a month if refrigerated. You may individually wrap each fudge piece, place it in an air tight container and freeze it for 3-4 months. What is this?
How do you thicken fudge with condensed milk?Thicken Fudge with Powdered Sugar or Cornstarch
The most popular one to use for fudge is powdered sugar. Start by adding about one tablespoon of powdered sugar to your fudge and then combine. Add more powdered sugar one tablespoon at a time until desired consistency is reached.
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