Princess Butter, this post is for you. For you, and for all those other readers who’d be interested in an easy-peasy dessert idea, here’s the recipe for the simple chocolate fudge that I’d posted about a while back.
I must tell you guys that the fudge I made was hugely inspired by this recipe here. Only, the original recipe calls for the use of dark chocolate, and I used milk chocolate instead. The result was, nonetheless, stupendous. I will surely be making this chocolate fudge – with dark as well as milk chocolate – over and over again.
This is a great recipe to turn to when you need to make something sweet for guests or for a festival, and don’t want to make a traditional dish requiring highly elaborate preparations. Or, when you need a quick sugar fix and want to use up the stuff that has been lying around in your refrigerator.
Now, without further ado, we’ll get to the recipe, shall we?
Here’s how I made the fudge.
Ingredients (yields about 20 pieces):
Milk chocolate, grated or chopped into small pieces (I used Amul) – 1-3/4 cups (use more if you would like the fudge to be more sweet, increase the quantity to about 2 cups if you are using dark chocolate)
Sweetened condensed milk (I used Amul Mithai Mate) – 3/4 cup
Unsalted butter – 2 tablespoons
Mixed nuts – a handful (I used raisins and cashewnuts)
- Dry roast the mixed nuts, and coarsely chop them when they cool down. Keep aside.
- Line a box with parchment paper/butter paper to pour the fudge into, once it is ready. Keep aside.
- Heat some water in a wide vessel and keep another, smaller vessel above the water. Place the butter in the smaller vessel and let it melt. Now, add the chopped/grated chocolate and the condensed milk to the smaller vessel. Keeping the flame on medium high, let the heat from the boiling water melt the chocolate. Stir intermittently, ensuring that water from the bigger vessel doesn’t enter the smaller one.
- When the chocolate has completely melted, and has combined well with the butter and condensed milk, switch off the gas.
- Take the smaller vessel out of the water and add the roasted mixed nuts (and raisins, if using) to the chocolate mixture. Mix well, again.
- Pour the chocolate mixture immediately into the box that you have lined with paper and kept ready. Once the mixture cools down a bit, place the box, covered, in the refrigerator.
- Let the fudge chill for at least 3 hours, by which time it will set well and harden enough to enable you to cut it into pieces.
- After about 3 hours, use the paper lining the box to lift the chocolate fudge and place it onto a tray. Cut the fudge into pieces, as big as you want them to be.
- Store the cut fudge in an airtight box in the refrigerator, and serve chilled or after letting them stay at room temperature for a bit. They don’t melt immediately, and taste best when chilled.
Sounds good? I hope you will try making this at home too, and that you will love it as much as we did!
Here are some other easy dessert recipes that I have tried out and loved.