Easy Chocolate Fudge

A very easy 15 minute recipe for delicious rich and chewy chocolate fudge.

Course Dessert

Cuisine All

Keyword easy chocolate fudge

Prep Time 5

Cook Time 10

Chilling time 30

Total Time 45

Servings pieces

Calories 96kcal

Author Nicole Shroff

Ingredients

50 g butter ½ cup
200 g sugar 1 cup
⅛ teaspoon salt
240 ml milk 1 cup, whole milk
300 g whole milk powder 3 cups
1 teaspoon vanilla
50 g unsweetened cocoa powder ½ cup

For coating

unsweetened cocoa powder /cinnamon sugar/crushed nuts, for coating

Instructions

Grease and line an 8-inch (20 cms) square dish with parchment paper so the ends hang over the sides and set aside.
Melt 50 g butter in a medium pan on medium heat and mix in 200 g sugar with a wooden spoon.
Add 240 ml milk 1 teaspoon vanilla and ⅛ teaspoon salt and stir to combine and melt the sugar. Then just before it starts to boil reduce heat to low and add 300 g whole milk powder and 50 g unsweetened cocoa powder. Stir till all the lumps have dissolved and the mixture is smooth, taking care not to let the mixture stick to the sides or the bottom of the pan. Continue stirring for another 8-10 minutes till the mixture has reduced and thickened to a less sticky paste. The fudge mixture will be a richer deeper brown.
Remove from the heat and use the wooden spoon to transfer the mixture to the prepared dish ensuring the mixture reaches all corners. Cool on the counter, then cover and chill for 30 minutes till the fudge is no longer sticky and comes away easily from the parchment paper. Slice into pieces or roll into balls and dust with cocoa powder, cinnamon sugar or crushed nuts.

Notes

Use good quality ingredients for best results such as Nestlé Nido whole powder milk.

Have all ingredients nearby as there are no pauses in this recipe.

Use an enamel or non-stick pan and a wooden spoon for best results.

Grease then line the dish with parchment paper to keep the paper from moving.

Scrunch up a sheet of parchment paper before lining the dish so it sits in the corners.

Slice into squares or roll into balls and dust with unsweetened cocoa powder, cinnamon sugar or crushed nuts of your choice.

Store leftovers in a sealed box in the fridge for up to 5 days, or wrap in parchment paper or plastic wrap and transfer to a sealed box to freeze for up to a month.

Note: Fudge will loose moisture and dry further over time.

Nutrition