How good is fudge?
It’s so satisfyingly sweet and always feels like a major treat.
I’ve made a couple of batches lately, because SJ and I have been watching Stranger Things, and it has been so freakin’ scary that I’ve needed to comfort eat, and replace all the energy I’m burning from jumping out of my skin every few minutes in terror.
Here’s how to make it:
- 460g chocolate chips (I use a mixture of dark and milk chocolates, but use whatever you prefer)
- 395ml tin sweetened condensed milk
- 35g butter
- generous pinch salt
- Line a 20cm square baking tin with greaseproof paper and set aside.
- Combine all ingredients in a heatproof bowl, and place it over a saucepan of boiling water - do not allow thew water to touch the base of the bowl.
- Stir gently while ingredients melt and combine.
- Pour mixture into lined tin and refrigerate for 3 to 4 hours until firm.
- Cut into squares, and serve.
As you can see, the effort to payoff ratio is pretty great – it’s almost embarrassingly easy, and the results are so excellent.
Fudge is also a very shareable treat so it’s perfect for a school bake sale, or to bring over to a friend’s house for a game night or party.