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Dark chocolate is such a rich and indulgent treat by itself and I know the flavour can often be a bit too much, perhaps even too bitter for some people so with this Dark Chocolate & Seat Salt Fudge, I hope it can add a little something, different.
It is incredibly rich, but also incredibly moreish! You think one piece is enough but give it 20 or so minutes and you will be looking for some more!
Be careful when adding the salt as it can end up pretty salty, for lack of a better description!
Makes: 40+ pieces
Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hours 15 mins (2 hour rest time)
- 400g Dark chocolate
- 1 tin Condensed milk (397g)
- 2 tsp Vanilla extract
- Sea salt flakes (I use Maldon)
- Large saucepan
- Wooden spoon/Spatula
- 8″ Square baking tin
- Parchment paper
- Add your 400g dark chocolate and full tin of condensed milk to your saucepan before placing on a low to medium heat.
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.
But be sure to keep it on a lower heat to avoid burning!
- Stir away gently until all the ingredients have melted together to form a smooth consistency.
This should only take 3-4 minutes to melt together.
- Once your mix is smooth, take it off the heat.
The mix should begin to thicken under your spoon.
- At this point, I add my 2 tsp of vanilla extract before stirring to ensure that the flavour is mixed through evenly.
- Allow the mix to cool for around 15 minutes.
- You then want to add your mix to your square baking tin and smooth it out to cover all the edges.
If you are using parchment paper, be sure to line your baking tin before pouring. I find that this makes the fudge so much easier to remove once set (and saves on any awkward cleaning!)
I like to use the back of the spoon as best I can to achieve a smooth surface on top.
- Sprinkle your sea salt flakes on top of your fudge!
I use the Maldon Salt Flakes and they don’t instantly melt when added to the mix.
Feel free to add as much as you would like but as tempting as it can be, don’t go too overboard on the salt!
- Now, 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.
- Cut into round 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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