chocolate fudge

  • 400g chocolate, chopped
  • 395g can sweetened condensed milk 
  • 1 teaspoon vanilla extract 
  • 150g unsalted butter, chopped 
  • 1½ tablespoons orange-flavoured liqueur*
  1. Place the chocolate, condensed milk, vanilla, butter and liqueur in a saucepan over low heat and stir until the chocolate is melted. Increase the heat to medium-high and simmer for 3–4 minutes or until the mixture is smooth and slightly thickened. Carefully pour the mixture into a lightly greased 16cm-square tin lined with non-stick baking paper and smooth over with the back of a spoon. Refrigerate for 2 hours or until set. Remove from the refrigerator. 
  2. Using a sharp knife, cut the fudge into 4cm squares and wrap each piece in non-stick baking paper. Makes 16. 

* You can also use Cointreau, Grand Marnier, triple sec or even an eau de vie to flavour the fudge for adults only.

RATE THIS RECIPE:
Reader ratings (3.40) 321251
donna hay team

You can use dark or milk chocolate for this recipe. Milk chocolate will give a softer chewier fudge than dark chocolate. The DH team

Alisha Warman

Hi there, is the chocolate dark or milk chocolate or doesn’t it matter?

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