Rich velvety, chocolatey dessert and a melt-in-mouth experience: this chocolate fudge will be your new favorite. It is simple to make, and takes very little time to make. It is decadent and will give you a gourmet experience in the cozy comfort of your home.
This Dark Chocolate Fudge is a definite crowd-pleaser. It soothes your soul after a long day’s toil. So, grab your ingredients, and let’s dive into the delightful world of homemade dark chocolate fudge!
Ingredients:
- 400 gm Cadbury Bournville (preferably 70% cocoa or higher for a richer flavor)
- 1 can (395 gm) sweetened condensed milk
- 50 gm unsalted butter
- 1 tsp vanilla extract
- A pinch of salt
- Optional toppings: chopped nuts like walnuts or pecans, a sprinkle of sea salt, or additional chocolate chips for added texture and flavor.
Instructions:
- Grab an 8x8-inch baking dish and line it with parchment paper. Don’t forget to leave some overhang—this makes it super easy to lift the fudge out later. Trust me, it’ll save you from a mess!
- In a medium saucepan, toss in your finely chopped dark chocolate, the sweetened condensed milk, and some unsalted butter. Set it over low heat and stir with a spatula or wooden spoon. Just keep it moving to make sure everything melts evenly—nobody likes burnt chocolate, right? So take your time and let it all turn into a smooth, glossy mix without any lumps.
- Once everything is melted and looking lovely, take it off the heat. Stir in the vanilla extract and add a pinch of salt. This isn’t just for fun—the salt balances out the sweetness and makes the chocolate taste even better. Mix it until it’s all combined. Don't be too vigorous.
- Carefully pour that warm chocolate goodness into your lined baking dish. Use your spatula to spread it out evenly. Work quickly here since it’ll start to set as it cools.
- Sprinkle some toppings. Chopped nuts, a sprinkle of sea salt, or extra chocolate chips work great. Go wild and make it your own!
- Now cover the dish and put it in the fridge for at least two hours. Best if you could keep it in the fridge all night. This is when the magic happens—the fudge will firm up, making it easy to cut later. If you can wait a bit longer, it’ll taste even better!
- Once the fudge is set and feels firm, use the parchment overhang to lift it out of the pan and onto a cutting board. Cut it into squares or rectangles. Just remember to wipe the knife clean between cuts for nice, neat edges.
- Keep your fudge in an airtight container in the fridge, and it’ll last for about two weeks. If you want to store it for longer, cover and freeze it. Just remember to let it thaw in the fridge before serving to keep that soft, creamy texture.
You can replace the sweetened condensed milk with a healthier alternative, like homemade cashew cream or coconut cream. Soak cashews in water, blend them along with a bit of natural sweetener like maple syrup or honey, and use this mixture instead. It adds creaminess without the extra sugar and is dairy-free, which is great for those with lactose intolerance.