Chocolate fudge is one of those essential Christmas sweets that every cook has a favourite recipe for. This fudge gets made every year at around this time and lasts about as long as it takes to put a ribbon around a box of it. The thing I like about this recipe is that it doesn’t need fresh cream (which I can’t buy in Shanghai), or glucose syrup (even more impossible) and is so simple kids can make it. The fudge is quite soft, and so I have wrapped pieces of it individually so they don’t stick to one another. It will take you about 15 minutes to make, from start to finish.
Rich Creamy Chocolate Fudge
- 400g can sweetened condensed milk
- 100g unsalted butter, cubed
- 250g (1 1/4 cups, firmly packed) brown sugar
- 1 tbs golden syrup
- 100g good-quality dark chocolate, finely chopped
- Brush a 20cm square pan with a small amount of melted butter to grease, then line with non-stick baking paper
- Place condensed milk, butter, brown sugar and golden syrup in a heavy based suacepan
- Heat over low heat until sugar dissolved and buuter melted, and bubbles appear on the surface
- Add chocolate and stir until smooth and well combined.
- Pour immediately into the prepared pan.
- Place in the fridge for 1 hour or until firm.
- Cut the fudge into squares and wrap in paper
- Keep in a cool place