Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
What better way to celebrate Valentine’s Day than with this deliciously sinful, decadent, creamy fudgy chocolate!
Do you need a delicious and dependable Chocolate Fudge that is easy to make and is loved by all ages? Makes a great gift and there is hardly any cooking involved? Interested? Check this recipe that is what I make often. If you want a simple and easy recipe (that is typically me) but no compromise on taste and quality read on! Subscribe to my newsletter and you will not miss any recipe I post I will not spam I promise.
- Why make this Chocolate Fudge?
- Ingredients to make the Fudge
- How to make Chocolate Fudge
- Pro Tips to make good Chocolate Fudge
- Frequently asked questions
- Recipe Card
- Some more Chocolatey Recipes
- Pin for Later
Do you need a reason for chocolate? I do not however since Valentine’s is fast approaching I wanted to redo my old post. Delicious Chocolate Fudge is welcome for any season it can be made for Valentine’s Day, Christmas or even a birthday! Then you need only 3 main ingredients and there is hardly any cooking. I made it early as for once I did not want to be scrambling to make something at the last moment. But since I am myself digging into the jar I hope I have some left on the D Day!
- Chocolate: I have used the last of my cooking chocolate both dark chocolate and the compound chocolate. You can use semi-sweet chocolate, dark chocolate, milk chocolate, the choice is yours. I use only dark chocolate however a combination of dark and milk compound is also great. I will not suggest using only milk chocolate, especially as it becomes too sweet.
- Sweetened Condensed Milk: I prefer to use Nestle’ Milkmaid but you can use the other brands like Amul Mithai Mate.
- Butter: my favourite brand again is Amul salted butter. Feel free to use unsalted butter. However, if you’re using unsalted butter you will need to use some salt, say a pinch or 2. I suggest you add a pinch then if needed you can always serve the chocolate sprinkled with another pinch of salt.
- Essence: you can use Vanilla essence or any essence of your choice. I have used mint chocolate chip. Next time I plan to use Orange flavour after all oranges and chocolate is a match made in heaven.
- Nuts: are optional I have used a mixture of walnut, pistachios and pumpkin seeds. a mixture of pecans, sunflower seeds will also taste nice.
- To make this delicious and yum chocolate fudge is simple. Your ingredients and equipment need to be dry else your chocolate will seize and there is nothing you can do about it. What you need is a double boiler.
- Fill 1/4 of a pan with water and let it gently simmering.
- In a heat-proof glass bowl add all the chocolate, butter, salt if using and the condensed milk.
- Now place the bowl on the simmering water. Use a sturdy dry spatula and stir the ingredients in the bowl till smooth. (8-10 minutes depending on how big your chocolate pieces are).
- Let the chocolate and butter melt, remove from heat and add your essence.
- Scrape the mixture to a butter paper or parchment-lined or foil-lined 8 by 8 dish.
- Smooth the top well. I added the nut on top and pressed them in. You can add the nuts with the essence and mix it too.
- Now stop admiring your work it’s dangerous most of it ends in your mouth.
- Let it cool a bit then put it away in the fridge for it to set. It will need 3-4 hours especially when you keep opening the fridge to check if the fudge has set (else 2 hours is enough).
- Once set cut in squares and serve.
- I have made the slices big and small. The idea was to parcel off the big pieces but I succumbed to the temptation and kept them all.
- Line your pan: any fudge you make not just the chocolate one line the pan with either parchment paper or foil and keep some an overhanging. This helps in lifting the fudge out of the pan easily.
- Temper the chocolate: making chocolate fudge you need to temper the chocolate properly. Properly tempered chocolate is smooth and glossy texture. To temper chocolate, you melt it in a double boiler on barely simmering water then cool it. to make this fudge the method I have outlined is good enough however if you want to temper chocolate for making good chocolate balls or even filled chocolates then I am linking the method of tempering where you seed the chocolate here. It is easy, only take care that your bowl, ingredients and equipment are bone dry.
- Nuts: I prefer to lightly roast the nuts I use. Keeps out any moisture the roasted nuts have a lovely flavour. Use almonds, walnuts, pistachios, almonds, pecans and pine nuts. You can also use seeds like pumpkin seeds, sunflower seeds.
- Cool in the fridge: the chocolate fudge needs to cool in the fridge for it to set well and so that you get neat cubes.
- Scaling: Double the recipe or halve it use the same proportions. You can easily do it.
- Can I use chocolate chips to make Chocolate Fudge?
When the pinch comes to a shove you can but I would rather not. Chocolate chips are made differently from chocolate cooking bars you will not get the texture and flavour.
- Do I need to keep the Chocolate Fudge refrigerated?
In the climate I live definitely, it is so hot that even when cutting the chocolate I was worried. I kept the AC at the lowest setting and transferred the Fudge to the fridge as soon as I cut it. But if you live in colder climates you need not refrigerate the fudge.
- Can I freeze Chocolate Fudge?
Yes, you can if you have the willpower to resist the thought of good chocolate in the freezer (I cannot). Go ahead and freeze the entire block in the freezer. Wrap it up well before you freeze the chilled block.
To use thaw the block and let it sit in the fridge for about 12-14 hours. Then keep it on the kitchen counter for half an hour before you slice it. Any more time I feel it will melt in the climate we live in. If your climate is colder then keep it for one hour before you cut it up.
Ultimate Chocolate Fudge Recipe
- Heat-proof Bowl
- Knife and board
- Parchment paper
- 400 grams condensed Milk 1 tin
- 500 grams chocolate roughly chopped
- 2 -1/2 tbsp unsalted butter cut into 1/2-inch pieces, at room temperature
- 1/2 tsp vanilla extract
- 1/2 cup nuts I used walnuts, pistachios and pumpkin seeds
- salt for sprinkling, optional
- Line an 8×8 inch tray with parchment paper or foil. Keep some cess paper on the edges so you can remove the prepared fudge easily. Set aside.
- Fill ¼ of a pan with water and let it simmer.
- Add the chopped chocolate, condensed milk and butter and salt if using to a large heatproof bowl. Place the bowl it on the simmering water.
- Melt the chocolate stirring frequently with a spatula. Heat until the mixture is completely smooth.
- Remove the bowl from heat and add the essence and nuts too if you plan to incorporate them in the fudge. Reserve a few nuts to sprinkle on top too. Stir well to mix.
- Remove the thick mixture in the prepared pan. Sprinkle nuts on top and smoothen the top.
- Refrigerate for at least 3 hours.
- Lift the parchment or foil using the overhand and transfer the chocolate fudge to the cutting board.
- Peel off the paper or foil and slice the fudge into small pieces.
- Serve at once or store in the refrigerator for up to 1 month if you can resist it that is.
- You can always grease the edges of the pan with butter and add the chocolate fudge mix. Run a butter knife around the edge of the pan to loosen the fudge.
Can I use chocolate chips to make the Chocolate fudge?
Yes, you can use chocolate chips to make Chocolate Fudge. Do go ahead if you wish but I generally hoard my chocolate chips can never say what cake or cookies you want to add them too.
- Do I need to keep the Chocolate Fudge refrigerated?
- Can I freeze Chocolate Fudge?
Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.
This an old post that I am updating with newer pictures and write up as apart of the group Foodies_RedoingOld Post.
This was my old image that I am replacing and the recipe is adapted from here!
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