I’m hoping you were as lucky as me with all the treats you received from the Easter bunny. My Easter this year was so crammed in with good food that I don’t know if I’ll have to cook anything for the next week, I’m still so full. I had a wonderful Easter spent with my boyfriend’s family up in Forster, a little town about three hours north of Sydney. Among other things, I now have a list of family recipes I need to get off of mothers within the clan, because their abilities with spaghetti bolognese and curries is amazing (not to mention effortlessly cooking for 21 people twice a day!).
The fudge, however… oh, the fudge. I made two batches this Easter and both have been gobbled up (and not by me, either). This fudge is my mother’s not-so-secret weapon during holidays, for parties or gifts or care packages. It’s soft and silky and can be done up in so many ways, and is just downright easy to make. I threw the second batch together in 15 minutes—yes, I timed myself. If you need something to bring for next Easter dinner or just haven’t quite met your chocolate quota yet, try the fudge out. I promise you won’t be disappointed!
Foolproof Chocolate Fudge
Makes: Not enough fudge but it’s a start
Cooking time: 15 minutes hands on, plus cooling time in the fridge
- 3 cups (18 oz, 500 g) chocolate: this can be chips, chunks, bars, etc., but should be of reasonably good quality—dark chocolate works best!
- 1 can (14 oz / 400 g) sweetened condensed milk (Eagle brand in Canada works best)
- 1/2 tsp vanilla
- dash salt
- 1/2 cup chopped nuts
SLOWLY melt the chocolate on the stove in a double boiler, stirring carefully so it doesn’t stick to the bottom of your pot. As it’s melting, add the sweetened condensed milk, vanilla, and salt. The melted chocolate should thicken slightly after you add the sweetened milk.
Once melted through, remove from heat and stir in nuts. Let cool very slightly. Line an 8″ square pan (or anything about that size, I used 9×13″ and it was fine) with waxed paper (not baking paper) and spread the chocolate mixture on it. Refrigerate until chocolate has re-solidified. Remove from pan, remove waxed paper, and chop into bite-size pieces. Enjoy!
I added Smarties to this fudge to give it some fun Easter colours. See below for more ideas.
- Using a double boiler helps a great deal in keeping the heat even and low on your chocolate. If you don’t have a double boiler, simply find two medium-sized saucepans where one can sit on top of the other without letting any (or very little) air through. Fill the bottom one up with about an inch of water, and bring it to a low boil. Place the other pot on top and allow to heat before adding your chocolate.
- If your chocolate starts going a bit grainy, it’s getting overcooked. A bit of butter (add 1/2 tsp at a time) can rescue overcooked or grainy chocolate.
- This fudge can be flavoured any way you like! Try these combinations:
- raisin and rum (buy chocolate with raisins already in it, add about 2-3 tbsp golden rum)
- coffee (dissolve a tsp of instant coffee into a tbsp or two of water; add some chopped espresso beans if you’re very adventurous)
- white chocolate confetti (use white chocolate and chop up candied cherries)
- hazelnut heaven (use chopped toasted hazelnuts, an extra 1/2 tsp of vanilla, maybe 2-3 tbsp of Kaluha or Bailey’s… think solid Nutella on this one!)
- orange (throw in half a chocolate orange with the chocolate, add some grated orange zest or candied orange, a couple tbsp of triple sec)
- tropical (1/2 cup coconut, maybe some chopped candied papaya or pineapple, 2 tbsp Malibu)
- anything else you can imagine!