Dinner is not complete for me without a little snippet of chocolate- whether it’s this way, this way, this way or even just a simple square of 70% dark. Of course, when it comes to getting ready for Christmas, as much as I’d appreciate being given a bar of chocolate as a present- it doesn’t exactly cry out “I’m thoughtful and put time into this!” Making fudge, on the other hand, does just that. Of course, what most people don’t know is that making fudge doesn’t have to be difficult and it doesn’t require a candy thermometer or exact temperatures. When I asked my boss if she had a good fudge recipe she replied “ooh, uhh, that’s tricky” and though I know I’ve made fudge the real way, melting the sugar with liquid glucose and cream and letting it reach soft boil stage blah blah blah, you can make fudge that’s just as yummy and as straightforward to make as a bowl of porridge. For quick and easy fudge, and lets face it, we all love the words quick and easy when it comes to cooking, use condensed milk. I know it sounds like cheating, and perhaps it is but so long as you use a good quality chocolate, nobody will ever know (and that’s the only kind of cheating I partake in).
Chocolate and Walnut Fudge
This recipe couldn’t be simpler. Melt three ingredients in a pan and stir in the fourth- even if you’re not a cook you can make these and impress your family and friends. Store in the fridge for up to a week- but I recommend making it on the day that you intend to give it, or you might find there’s very little left to give.
Makes 1 23cm/9inch cake tins worth of fudge (you decide on the number of pieces)
395g tin of condensed milk
50g/2 oz butter
450g/ 1 lb best quality dark chocolate over 70% cocoa solids
175g/6 oz toasted walnuts, chopped (or any other kind of nut)
1/ Grease and line a 23cm/9 inch square cake pan with parchment paper and grease the parchment paper.
2/ In a medium sized saucepan melt together the condensed milk, butter and chocolate over a medium-low heat, stirring. Once the ingredients have melted, remove from the heat and stir in the walnuts. If the mixture looks clumpy then beat it back until its smooth again.
3/ Pour into your prepared tin, spread evenly and chill for a couple of hours before turning out onto a chopping board and cutting into squares.