Facebook  Twitter  

Dangerously addictive chocolate fudge
By Sweet As

This chocolate twist on a British classic has a lovely smooth texture and is so simple to make.
500g plain chocolate (50-60% cocoa solids)
75g salted butter
1 tin condensed milk.
  1. Line the tin with greaseproof paper
  2. Chop the chocolate into small pieces (or you can grate it)
  3. Chop the butter into cubes (around the size of a small dice)
  4. Put all the ingredients into a pan on a medium heat and stir until all the ingredients has melted together / Beat by hand until glossy (around 2 minutes)
  5. Pour into a 6” square tin and allow to set for at least 3 hours (overnight is best) in the fridge.
  6. For best results cut with a hot knife.
This will last in the fridge for around 2 weeks.

Published by Ltd © 2024 Walkden House, 10 Melton Street, London. NW1 2EB

Privacy Policy | Terms & Conditions | Email: info@greatcakeplaces.com