This Easy Chocolate Fudge requires just 3 ingredients and is as popular now as it was when I first wrote the recipe about 20 years ago.
It hard to believe its 20 years since I wrote What’s Cooking – Chocolate. Possible my favourite book to write (I wonder why) and test!! and I still often make recipes from it. The book was hugely sucessful and made the publishers a fortune, though sadly not me as I was on a fixed fee. Not that I’ve ever minded, I write recipes because I love to share them and nothing makes me happier than knowing people are making and enjoying my recipes. Even now I still get the occasion letter or email from people who have bought and love this book (second hand copies are still avialable on Amazon). I even had one reader write to me a year or so back, to tell me they had made every single recipe in the book. Quite something as it has 100 recipes in it. He must be my number one fan 🙂 But when another blogger tagged me on social media (Thank you Caroline at All That I’m Eating) to say she makes this recipe from the book frequently and her followers started asking for the recipe I realised that perhaps I should be sharing this and maybe one or two others on the blog.
These days I think I would be more inclined to call this cheats fudge. It almost more a ganache and as such needs to be kept and served chilled. Imagine the fun I had shooting the photograph for the blog with temperatures in excess of 30℃ (86°F). I had to work very fast. Nonetheless it is sweet and delicious and even if not technically fudge, it is still rather good. The recipe is almost fool proof, with no sugar syrups and frantic beating of the mixture which is the norm when making fudge. Just take care not to let the mixture get too hot or it may start to split. Then again even if it does, it just affects the look of it, it still tastes fab.
Easy chocolate fudge variations
I’ve not made many changes to the recipe. I’ve lined the tin with parchment which saves the need to grease it and makes it easier to turn out and thats about it. Why tamper with something that works. The great thing is you can also vary the recipe easily. I add a little vanilla to my basic recipe but you could add some orange extract for chocolate orange fudge or use mint extract for a tasty mint variation. For a delicious chocolate peanut fudge, you can even substitute 50g (2oz)of the butter for crunchy peanut butter as I suggest in the book.
Other tips from the book: don’t use milk chocolate even if you are not a fan of plain chocolate, You will find in this case it will just be too sickly. Keep for up to 1 month in an airtight container in the refrigerator. Do not freeze.
Easy Chocolate Fudge
- 500 g plain chocolate
- 400 g can condensed milk
- 75 g butter cut into cubes
- ½ tsp vanilla extract (optional)
- Break the chocolate into pieces. Line a 20cm (8in) square cake tin with baking parchment.
- Place the condensed milk into a saucepan and add the butter and chocolate. Heat gently over a low heat, stirring constantly until the chocolate and butter has melted and the mixture is smooth.
- Remove from the heat, beat in the vanilla extract if using, then beat for a few minutes until thickened.
- Pour into the prepared tin and level the top. Chill in the refrigerator until firm.
- Lift out the fudge and cut into squares to serve.
More Chocolate Recipes Made Easy
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