Silky Dark Chocolate Fudge Squares
Inspired by techniques from King Arthur Baking and NYT Cooking.
Rich dark chocolate fudge made in minutes by melting chocolate with condensed milk and butter, then chilling until firm enough to cut into neat squares.
Always check the labels of the products you use.
Method
- 1
Line the tin. Rub the tin with a little butter and line it with baking paper, leaving paper hanging over two opposite sides so you can lift the fudge out later.
- 2
Melt gently. Put the chocolate, condensed milk, butter and salt into the heatproof bowl and set it over a pan of barely simmering water, making sure the base stays clear of the water. Stir for 4-6 min, until just a few small lumps of chocolate are left.
- 3
Stir until smooth. Take the bowl off the pan and keep stirring; the leftover heat melts the last pieces and the mixture turns thick and glossy. Stir in the vanilla.
- 4
Chill to set. Scrape the fudge into the tin, smooth the top and refrigerate uncovered for at least 3 h. It is ready when the centre feels firm, not tacky, when pressed with a fingertip.
- 5
Cut into squares. Lift the slab out using the paper and cut it into 36 squares with a large knife, wiping the blade clean between cuts for sharp edges.
Storage
Keep in an airtight box in the fridge for up to 2 weeks, with baking paper between layers, or freeze for up to 2 months.
Equipment
- 20 cm square tin
- baking paper
- medium heatproof bowl
- saucepan that the bowl sits on snugly
- silicone spatula
- large sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 195 kcal |
| Protein | 2.7 g |
| Carbohydrate | 26.2 g |
| of which sugars | 24.1 g |
| of which free sugars | 24.1 g |
| Fat | 10.5 g |
| of which saturates | 6.4 g |
| Fibre | 1.3 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
