Prep Time: 10 mins Bake/Cook/Set Time: 3 hours + 8 hours in the fridge Oven Temp: NA Yields: 18 squares of fudge Level: Intermediate
Since our childhood we had always been taught that one needs to work hard to be successful and to get good results. I applied the same theory to all walks of my life and was content living my “best” life working hard until I stumbled upon a recipe I read somewhere. The recipe was super simple and too good to be true and hence I didn’t think it would result in anything tasty. But curiosity got the better of me and I gave it a shot – the result was a beautifully creamy chocolate fudge unparalleled to anything I had made without the use of a gas burner or an oven. Over the years I have played with the recipe and I finally have a combination that works for me the best and makes a batch of decadent, chewy chocolate fudge squares.
I have another recipe under my wing that requires a little more effort and lot more time but that is a story for another time…
My 3 ingredient chocolate fudge is super easy to make with very easily available products and requires no skill except the skill to not burn chocolate. Now, I highly recommend using a double boiler – pot of water on high flame, with another pot containing chocolate on top. This way you can ensure that your chocolate doesn’t burn. Another trick is to adjust the sugar. I have used 90% bitter dark chocolate and a whole can of condensed milk. If you are using milk chocolate then you will need to reduce the amount of condensed milk in your recipe or if you are feeling adventurous then add a bit of salt to add a whole new dimension.
- Amul Bitter 90% Dark Chocolate – 150 gms
- Nestle Milkmaid or any sweetened condensed milk – 400 gms
- Vanilla Essence – 1/2 tsp
- Prepare a glass dish or a tray by greasing it and then lining it with either baking parchment or aluminum foil.
- Break/cut the chocolate bar into small pieces.
- Take a heavy bottomed saucepan, put the chocolate pieces in it and put it on low flame. Stir continuously to avoid burning the chocolate. You can also do this on a double burner.
- Once your chocolate has melted, add in the condensed milk/milkmaid in 2 increments, stirring continuously.
- Once the chocolate and the milkmaid have gotten incorporated together, take the saucepan off the heat.
- Add in the vanilla essence, give it a good stir and pour in the liquid in the prepared dish.
- Let the fudge sit for 3 hours undisturbed. If you live in a cold place then at the end of the 3 hours, your fude would have hardened and you should be able to cut it into squares. If on the other hand you live in a warm or humid place, I’d suggest popping the dish into the fridge overnight. Next morning the fudge should be hard enough to cut into squares.
- You can store the fudge in an airtight container or wrap it in wax paper and store it in the fridge.