One of my first memories I have of being in the kitchen is making proper fudge with my dad. When I say proper I mean old style using a sugar thermometer to get that gorgeous crumbly fudge that you don’t seem to be able to find in that many places these days. This recipe is not as traditional as it uses condensed milk as a shortcut, but it produces a rich squidgy fudge that you will find hard to resist once you’ve had your first piece.
This Christmas I decided to give my parents, sister and bother in law homemade mini food hampers as their gifts to try and make things a bit more exciting – I have a history of being quite awful at buying presents and thought that this way, I’d be making gifts that I know would get used and would let me try and some recipes I’ve been eyeing up for a while – win win!
I initially thought this would be a less expensive alternative to buying presents, although the cost of buying jars, ingredients and other necessary equipment soon added up and I’m not too sure it worked out that way after all! Saying that, I loved planning and making all the treats and I will definitely be doing the same next year, albeit with different goodies.
Yes this fudge makes a perfect homemade gift; but it is also a lovely something to make for yourself to keep you going through these long cold days – having a square of my white chocolate and strawberry fudge waiting at home for me every day definitely makes a long day at work feel not so bad!
Ingredients (Makes 30 Chunky Squares)
400g Dark Chocolate, chopped into chunks
397g Can of Condensed Milk
100g Icing Sugar
50g Chopped Roasted Nuts (optional)
Chilli Chocolate: Replace the dark chocolate with 400g chilli chocolate (Lindtt make a great one) or alternatively use 400g regular dark chocolate and stir in 1 1/2 tsp cayenne pepper with the icing sugar.
Strawberry & White Chocolate: Replace the dark chocolate with 400g white chocolate and add 50g chopped strawberries to the fudge
Chocolate Orange: Replace the dark chocolate with 400g orange milk chocolate (like Terrys Chocolate Orange)
– Line a 7 inch square tin with grease proof paper and leave to one side.
Add the chocolate chunks to a heavy based non-stick saucepan with the condensed milk and butter and heat on a low heat slowly, stirring occasionally until everything has melted and you have a smooth mixture.
Remove from the heat and beat in the icing sugar until thoroughly combined with the other ingredients.
Pour and press the mixture into your tin, smooth over and press the nuts into the surface (don’t just sprinkle them on top) if you’re using them.
Chill the fudge in the fridge for at least an hour until it has set.
Cut into squares and store in an airtight box or wrap in cellophane for a homemade gift.
* The fudge will keep for 2 weeks, so if giving as a gift make sure you write this on a label.