The eagle eyed among you will notice that this recipe is exactly the same as the recipe for white chocolate fudge. I would have combined the posts but I didn't want to overwhelm the one post with pretty pictures.
Needless to say this fudge is just as delicious as the white chocolate version. It sets just as well, and is just as easy to make and prepare. Another perfect treat for Christmas.
This fudge is so well know and loved within my family, it's pretty much the only thing I'm asked for, year after year. And given how simple and cheap it is, I can hardly say no. Once again, you can quite easily make a batch of this for well under a fiver, just choose a good quality milk or dark chocolate to set your fudge, something you'd be quite happy eating plain.
Makes 1 8'' pan
350g granulated sugar
175ml evaporated milk
400g milk or dark chocolate
beans of 1 vanilla pod, or 1 tsp vanilla extract
100g dried fruit, nuts, or chocolate (optional)
1. Line a square baking tin with grease proof paper. The size you use will determine the thickness of your fudge, but a 8 or 9'' is what I usually use. Chop chocolate into small pieces.
2. Place the butter, sugar, vanilla and sugar into a large, heavy bottomed saucepan. Heat on low until everything has dissolved, stirring regularly.
3. Increase the heat and bring the mixture to the boil, stirring constantly. Reduce and let bubble (slightly more than a simmer) for 5 minutes, setting a timer.
4. Remove from the heat and add copped chocolate, stirring well and fast. The mix will begin to thickened immediately. Once all the chocolate is melted (ADD OPTIONAL EXTRAS HERE), pour the fudge into the prepared tin.
5. Tap the tin a few times on the work surface to level off the fudge. Leave to cool for about 10 minutes, then press any optional extras on top. Leave to cool completely, a few hours. Cut into squares once completely set and firm.
Fudge will keep well in an airtight container for several weeks.