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Let’s Make Chocolate Fudge Today!

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Let’s Make Chocolate Fudge Today!

introWhat can I say…it’s delicious, irresistible and so easy to whip up!



2 cups dark chocolate, chopped

1 can (397 gms) can condensed milk

2 tbsp butter

½ cup approx. (100 gms exact) icing sugar

1 cup roasted,chopped nuts (peanuts, almonds, cashew or walnuts), optional

1 tsp vanilla, optional





Chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter.

Heat very gently, stirring occasionally until melted and smooth.

Beat the icing sugar into the mixture until combined thoroughly.

Remove from heat and stir in vanilla and nuts, if using.

Press the fudge into a (7 inch) square tin, lined with a greased foil/wax paper.

Spread evenly.

Smooth over the top and press the nuts into the surface.

Chill in the fridge for at least 2 hours, until set.

Remove from tin.

Use foil handles to lift fudge from the tin and pull out the foil gently.


Place on a chopping board. Cut into squares.

Fudge can be stored in refrigerator up to 1 week.






You can use pecans, pistachios, cranberries, blueberries or even mini Oreo cookies.

You can top your fudge with peanut butter (while the fudge is still warm) and run a fork through zigzag to create a marbled effect, adds amazing taste and look to the fudge.

This is what I did, divided the mixture into 2 pans and made one plain and the other topped with peanut butter, and really loved the taste.

Do not cover the pan while refrigerating.

(This is an old recipe…rediscovered in my recipe collection, courtesy my daughter)


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

One response »

  1. Pingback: Maple Walnut Fudge | Maple Fudge

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