This is a super-quick fudge recipe, without any butter and with little sugar (none added), so I’m telling myself it’s ‘healthy’. It’s also very tasty and I keep finding myself tucking in to yet another cube of the sweet stuff. It’s firm and smooth with that chocolate hit you need on a long afternoon. My little brother Daniel calls it ‘heaven in a box’.
250g good quality dark chocolate, chopped into small pieces (I used 60g of 85% and 190g of 65%, but this is totally up to you)
¼ tsp bicarbonate of soda
pinch of sea salt
1 can sweetened condensed milk (around 395g)
½ tbsp vanilla extract
Line a square or rectangular pan with foil, leaving enough to hang over the edges a little to make for easy removal later. Lightly grease the foil.
Mix together chocolate, bicarb and salt in a large heatproof bowl and stir in sweetened condensed milk and vanilla. Set the bowl over a saucepan containing 2 cups of simmering water, making sure the bottom of the bowl does not touch the water. Stir with a spatula until the chocolate is almost melted – if the chocolate stays over the heat for too long, it may separate and produce a greasy fudge. Remove the bowl from the heat and stir until the chocolate is completely melted and the mixture is smooth.
Transfer the fudge to the prepared pan and spread until even. Refrigerate for around 2 hours, or until set. Cut into squares and leave to sit out for an hour or two to develop a bit of a ‘skin’. Store in an airtight container. Note: the fudge will become drier the longer it is stored, so eat it up within 2-3 weeks. Shouldn’t be too difficult – it’s rather moreish…