Spice Bangla
This easy rich in chocolate homemade chocolate fudge is a favorite to give and get, especially this time of the year. This fudge is smooth, creamy, ultra thick and extra chocolaty. All you need just 2 ingredients and a little time and you can get into this easy to prepare delicious chocolate fudge recipe. You can add some chopped nuts of your choice on top and they are perfect for gift giving or even as a treat for yourself!
This easy rich in chocolate homemade chocolate fudge is a favorite to give and get, especially this time of the year. This fudge is smooth, creamy, ultra thick and extra chocolaty. All you need just 2 ingredients and a little time and you can get into this easy to prepare delicious chocolate fudge recipe. You can add some chopped nuts of your choice on top and they are perfect for gift giving or even as a treat for yourself!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Rate This Recipe
Ingredients
- 300 grams Dark chocolate Semisweet
- 400 grams Condensed milk
Instructions
- First, grease a 5x7- inch pan with melted butter/oil and line with parchment paper, leaving an overhang on all sides (this makes it easy to take the fudge out of the pan when set)
- Cut chocolate into smaller pieces. (or you can use same amount chocolate chips instead)
- Then place a heavy bottomed pan on low heat and add the condensed milk and chopped chocolate to the pan.
- Keep stirring for 4-5 minutes or until the chocolate completely melts and become smooth.
- Pore the chocolate mixture into the prepared pan and smooth it out using a spatula.
- Refrigerate for 3-4 hours or more until set.
- Then cut them into 8 slices or more as per your preference.
- Now enjoy your delicious 2 ingredients rich and chocolaty chocolate fudge!
Hi can you share link to buy that pan/ tray you used. It’s so pretty. Also which brand of semi sweet chocolate do you use? I find it difficult to find a good one which is not too costly I.e.
Delicious! I used the Sensations brand of baking chocolate, and a low-fat condensed milk, as well as mixing in chopped pecan pieces. This fudge is wonderfully smooth and creamy, and much easier to make that the old-fashioned recipe my mother has(that takes hours to boil down to the softball stage with a candy thermometer, needs constant monitoring, and is incredibly time-sensitive). This 2-ingredient recipe took me half an hour or less to make, and while it’s best to let it fully set, it’s set just enough to cut and eat in an hour. Would highly recommend this spicebangla fudge for potlucks and those times when you need to whip up a special dessert on a budget.
For some reason, mine did not solidify. The only variations I made from that original recipe was less chocalate and some added walnuts. Would this be the reason for it not solidifying and just staying liquid?
With less chocolate, it’s very likely to not set. If you mess with one ingredient of a two-ingredient recipe something’s bound to go south. I’d suggest to just stick to the basic recipe and then mix the walnuts in at the end. That might work better.
Hi, I am very very excited to try making this Fudge for my next get-together & party with friends!
But I have a question.
I of course will make it my first (and probably second, third, haha) time exactly by the recipe, but I am curious if the Fudge will be successful and/or turn out just as well if I substituted Dark Chocolate for either Milk, SemiSweet, or White? I know a lot of people who are NOT Dark Chocolate fans at all, and I’d like to try a White Chocolate Fudge in the future sometime anyway. But I definitely want to ask first if the recipes holds up well if substitutions and chances are made, especially if there are only two ingredients in the first place. Thank you!
Thanks for the wonderful recipe. Can this fudge be stored outside the Refrigerator?