Dark Chocolate Fudge Recipe!

Dark chocolate fudge

Of all the chocolates, dark chocolate is by far my favourite. It is an acquired taste, it’s not for everyone but those that love it, really love it.

This fudge is so rich and smooth, definitely a less is more kind of treat.. but then again, you will find yourself reaching for more before you know it!

If you are looking for an easy Dark Chocolate Fudge Recipe, this is the one!

Overview

Makes: 40+ pieces
Prep time: 5 mins
Cook time: 5 mins
Total time: 2 hours 10 mins (2 hour rest time)

Dark Chocolate Fudge

Ingredients

  • 400g Dark chocolate
  • 1 tin Condensed milk (397g)
  • 2 tsp Vanilla extract

Utensils

  • Large saucepan
  • Wooden spoon/Spatula
  • 8″ Square baking tin

Optional

    • Parchment paper

Instructions

  1. Add your 400g dark chocolate and full tin of condensed milk to your saucepan before placing on a low heat.

    You can use more or less dark chocolate, give or take 50g, but I find that this amount offers the richness that you want from dark chocolate without being overwhelming, for my tastes at least.

    Make sure to break your chocolate into small pieces, this will help it melt quicker.

    I have my heat on the lowest possible setting but all cookers are different so you may need to have this a little bit higher.

    Be sure to keep it on a lower heat to avoid burning!

  2. Stir away gently until all the ingredients have melted together to form a smooth consistency.

    This should only take 3-4 minutes to melt.

  3. Once your mix is smooth, take it off the heat.

    The mix should begin to thicken under your spoon.

  4. At this point, I add my 2 tsp of vanilla extract before stirring further to ensure that the flavour is mixed through evenly.

  5. You then want to add your mix to your square baking tin and smooth it out to cover all the edges.

    I find dark chocolate surprisingly easy to smooth out! Use your spatula or the back of a spoon to do this.

    If you are using parchment paper, be sure to line your baking tin before pouring. This makes the fudge so much easier to remove once set (and saves on some cleaning!)

  6. Once in your baking tin, I recommend leaving the mix to cool for 15 or so minutes.

    Then, you can either pop your fudge into the refrigerator to chill or leave it to sit at room temperature.

    It should take around 2 hours but I tend to leave this overnight.

  7. Cut into round 1″ squares.

    Enjoy!

Storage

Store in an airtight container.

This fudge should keep for 1-2 weeks at room temperature.

If refrigerated, fudge can last 2-3 weeks.

Pin this recipe

Dark Chocolate Fudge
Dark Chocolate Fudge
Dark Chocolate Fudge

Leave a Reply

Your email address will not be published. Required fields are marked *