Best Homemade Fudge

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350g chopped chocolate of your choice {milk, white or dark}. I have used milk
1 x 397 can condensed milk
30g/1oz butter
pinch salt

A} Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
B} Pour the mixture into chocolate mould or a 23cm/9in square dish or tray, smoothing the top with a wet palette knife.
C} Let the fudge cool, then refrigerate until set.
D} Remove the fudge from chocolate mould {if you have used the mould} or cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces {if you have used the dish / tray}.
E} Once cut, the fudge can be kept in the freezer – there’s no need to thaw, just eat straight away.

fudge 5

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Written by Farhat

Farhat Abbas

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