A very simple recipe to make a sinful, smooth and silky Chocolate Fudge!
Course
Dessert
Cuisine
American
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings25pieces
AuthorRecipe adapted from “Cioccolato” – Jacqueline Bellefontaine – 1998 Parragon, London
Ingredients
500gms– 1.1 lbs. dark chocolateroughly chopped
75gms– 2.65 oz. butter
400gms– 14 oz. sweetened condensed milk
½tspvanilla extract
Instructions
Line a 20x20 cm – 8x8 inch square oven proof dish with baking paper and keep it aside.
Put the chocolate, butter and condensed milk in a pot and put on a low flame. Heat, stirring continuously, until the chocolate and butter melt. Do not boil!
Remove from the fire, add the vanilla extract and stir well.
Pour the mixture into the prepared dish. Flatten the surface with the back of a spoon and put it in the fridge for a few hours to set.
When set, cut into cubes and enjoy!
Recipe Notes
Store in an air-tight container for up to 1 month. Do not freeze.