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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

  • 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

  • frances t

    This looks delicious, and very fattening. You've been watching reruns of "Two Fat Ladies" I think!! But I will make this. Too tempting to ignore….and I'll try NOT to eat too much of it. I'll share it around…

  • Fiona

    No,no,no….it's completely calorie free! Which is why a certain person related to you has already finished the first batch…

  • briarrose

    The classics are always welcome. 😉

  • Fiona

    I agree…I always do a lot more traditional baking and cooking at Christmas, although part of me is dying to get back to street food and stir-fries 😉

  • Libby

    The paper is lovely! Maybe I should start individually wrapping my fudge to make it last longer! (My favorite recipe is the coconut milk fudge from My Sweet Vegan.)

    Hope you're enjoying the holidays!

  • Louise

    This looks amazing. It's a shame that we're finally starting to have a summer in Australia, and it's not quite fudge weather at the moment. I will bookmark this with the other thousand or so recipes I just have to try, and try to remember it for later when the weather is more appropriate. And I agree about the wrapping, makes them look even more exquisite!