As a sequel to my previous “One, Two or Three-Ingredient Recipes” article, I have put down single recipes on popular demand.
This is a no-fuss, easy to dish up sweet endearment that comes in the form of brown fudge. The fudge recipe is so simple to follow that it shouldn’t be a load to cram in yet another dessert to an already-full desserts menu.
CHOCOLATE FUDGE RECIPE
- 250 gm dark chocolate
- 300-350 gm condensed milk
- 1 tbsp butter (for greasing the pan)
- Grease a rectangular metal tray/ container with butter. Then line it with a greased butter paper - arranged vertically as well as horizontally – to enable easy prying out.
- Place a non-stick pan on the stove, pour in the condensed milk placing it on very low heat.
- Then add the dark chocolate (broken roughly into bits) and melt while continually stirring the mixture. It takes around 5 minutes to be well incorporated. (My trick is to break the chocolate inside its wrapper itself, to avoid using a hammer 🙂 to break it or have it fly all over the kitchen table)
- Pour the chocolate-condensed milk mixture into the pre-greased pan. Give the tray a little jig so that the mixture is evenly levelled.
- Set aside till cooled, then refrigerate it for a couple of hours, or more if not set.
- Remove from the fridge, tug gently at the butter paper and voila – there emerges the slab of fudge. Chop it into square bits, into the sizes of your choice.
The refrigerated chocolate fudge tends to sweat if kept out at room temperature for long, hence it is advisable to bring it out from the refrigerator only at the time it’s ready to be served.
You won’t stop at one piece of fudge; in fact, you’d want to sink your teeth into two at least one after the other.
I can bet that no chocolate fudge recipe is easier to follow than this one.