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25 Days of Shanghai Christmas: Dec 21 Rich Creamy Chocolate Fudge


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


Ingredients
  • 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
Method

  • 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