If you want to know what fudge is, the recipe and the secrets to make it at home, you’re in the right place!
Fudge is a typical dessert of Anglo-Saxon cuisine, it can be used as a dessert, snack, or treat. It is made with very few ingredients (2-3) and allows you to obtain a creamy cold chocolate-based dessert. There are many variations with cream, milk, salted butter, white chocolate, today we see the recipe for chocolate fudge.
If you like quick chocolate desserts, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No baking
- Cuisine: American
- Seasonality: All seasons
- Energy 635.80 (Kcal)
- Carbohydrates 73.50 (g) of which sugars 64.97 (g)
- Proteins 7.81 (g)
- Fat 37.74 (g) of which saturated 22.92 (g)of which unsaturated 13.26 (g)
- Fibers 4.80 (g)
- Sodium 80.70 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 servings
- 10.5 oz chocolate (milk or dark)
- 2.8 tbsp butter
- 0.85 cup sweetened condensed milk
Tools
- 1 Bowl
- 1 Spatula
- 1 Pan square
- 1 Knife
- 1 Parchment paper
Method
Here’s a simple recipe to quickly make delicious fudge, perfect for serving as a dessert or as a sweet treat.
To get good fudge easily and quickly, I recommend using the recipe with condensed milk, although there are other variants with cream or caramel that require the use of the stove.
With this recipe you can avoid turning on the stove if you have a microwave available.
First, you need to melt the butter, you can do it with a microwave at minimum power or using a small pan over a gentle flame.
In the microwave, 30 seconds/1 minute is enough, on the stove, in 3-4 minutes the butter will be perfectly liquid.
While the butter is hot, you need to add the condensed milk and mix the ingredients well together. If necessary, you can do a pass on the stove or in the microwave to melt and blend them well.
Alternatively, you can use a double boiler and place the bowl over hot water to melt the ingredients with the heat of the hot water.
While the mixture is hot, add the chocolate in cubes or finely chopped, stir with a spatula until you get a dense, shiny, and intensely colored mixture.
The mixture is ready, you just have to pour it into a 8-inch square pan lined with parchment paper, level the external surface with a spatula or a spoon.
The trick to make the parchment paper adhere to the pan is to wet it with tap water and squeeze it, so it will become soft adapting perfectly to the pan.
Put it in the refrigerator and let it rest for a few hours until it hardens (at least 2 hours or 30 minutes in the freezer).
Remove the fudge block from the refrigerator, remove the parchment paper and cut the fudge into regular 1.5-inch sided squares.
Your fudge is ready!
Plating tips:
Once you’ve made the individual fudge pieces, I recommend rolling them in unsweetened cocoa for an outer dusting, alternatively, you can use crushed nuts (pistachios, walnuts, peanuts) or powdered dried berries, the fudge is delicious with a layer of thick caramel as a topping.
