I love making fudge. It’s so delicious and easy to make.
Here’s what you need for basic dark chocolate fudge
- 400 gr dark chocolate
- 1 tin of condensed milk
- 50 gr butter
Melt the ingredients together in a water bath (you know, heat water in a pot and place another metal dish on top where you melt your chocolate and whatever you’re adding to it).
Stir all the while.
Until it looks smooth and glossy, as above.
Then you can add whatever you feel like. My favourite fool-proof fudge is Rocky Road:
- salted peanuts
- mini marshmallows
Just stir the desired amount of nuts and marshmallows in and pour/spoon the mixture onto a flat pan with paper on top. Like so:
Then place it in the fridge to cool and set. A couple of hours should be enough. But I’ve found overnight is safest.
Once it’s cold and well-set, cut it into cubes. Yum. 🙂
Sometimes I experiment with flavours. Some of my most successful fudges have been: Orange-pistachio with cointreau, orange rind and pistachio hearts, and White chocolate and dried cranberries.
This time I had the insane idea of making Margarita fudge… The flavour combination itself turned out gorgeous (cointreau, tequila, lime rind and salt). But the consistency. Not so great.
That’s because I simply took half of my basic chocolate fudge mixture and poured the booze in… well, it ended just a tad too sticky. I haven’t given up, though. I shall come up with the right measurements for making non-nutty, booze-oozing fudge. Possibly adding more chocolate per condensed milk. That may well do the trick. There will be a follow-up blog shortly.
But I did come up with a great idea for what to do with failed alcoholic fudge: Make hot chocolate and spoon your sticky fudge in while heating your milk. The mixture melts right in and the taste is rather… naughty. 😉