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Chocolate Fudge

Chocolate Fudge

A very simple recipe to make a sinful, smooth and silky Chocolate Fudge!

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 25 pieces
Author: Recipe adapted from “Cioccolato” – Jacqueline Bellefontaine – 1998 Parragon, London

Ingredients

  • 500 gms – 1.1 lbs. dark chocolate roughly chopped
  • 75 gms – 2.65 oz. butter
  • 400 gms – 14 oz. sweetened condensed milk
  • ½ tsp vanilla extract

Instructions

  1. Line a 20x20 cm – 8x8 inch square oven proof dish with baking paper and keep it aside.
  2. 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!
  3. Remove from the fire, add the vanilla extract and stir well.
  4. 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.
  5. When set, cut into cubes and enjoy!

Recipe Notes

Store in an air-tight container for up to 1 month. Do not freeze.