Quick & Easy Chocolate Fudge

The Little Red Tart Easy Chocolate HeartsWhat better way to start your week than with some delicious and ridiculously easy fudge? Before I came across the recipes from Lisa and Michelle, fudge always seemed a rather daunting prospect that involved thermometers and a whole lot of complicatedness… which, to be fair, it does – that is if you want the super legit stuff. This however is a lot more simple and still just as yum, which makes it a pretty good place to start your fudge making adventures. The best part is that it is entirely up to you what goes in it.

I have to admit, I cheated slightly in that I used a block of chocolate that had roasted almonds in it save having to buy some and then chop them up. That being said, it does make it easier to add in whatever you fancy… live on the wild side, baby! (Note: 1 cup = 1 US cup)

2 cups / 400g / 14 oz milk chocolate
½ cup / 100g / 3.5 oz / semisweet chocolate chips
1 cup / 150g / 5.3 oz of nuts / dried berries / anything you fancy
395mL tin of condensed milk
2 tsp vanilla essence

Melt the chocolate using a double boiler or a bowl suspended over a pot of simmering water, making sure the bowl does not touch the water, and stir occasionally.
Pour in the tin of condensed milk and stir until it is well combined.
Stir in the nuts / dried berries / anything you fancy and the vanilla essence.

Pour into a prepared baking pan and refrigerate until firm, approximately 2 hours.
Once cool and firm, turn out onto a board and cut into squares… or any other shape – as you can see I kind of sort of like hearts.

And do not worry, yours will look much nicer than mine below. I cut mine top side up instead of bottom side up because early mornings and I just get along like that.

Note: do not store in the fridge as this can dry the fudge out. Instead, pack it away into an airtight container and store it at room temperature.

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