Prep 10 mins
Cook 5 mins
I really like to mix the chocolate with chili and cardamom, and the chocolate flavour is so rich! You can choose if you want a grown up taste to it or a kids pleaser depending on what additional flavour you add.
- Butter a baking tin, 15 by 15 cm.
- Break the chocolate into smaller pieces and let them melt together with butter and condensed milk in a bain-marie. Warm it up carefully stirring constantly until the chocolate and butter is melted and the mix is smooth.
- It is important it doesn't boil!
- Take off the stove and mix down the vanilla and add whatever flavours and spices you like.
- Continue stirring a couple of minutes until it thickens. Pour into the buttered baking tin and smooth down the surface.
- Cool it in the refrigerator until it hardens a little.
- Topple it onto a cutting board and cut into smaller pieces and keep in airproof jar in a cool and dry place and it will last for a month.
- Flavouring suggestions:.
- Orange peel.
- More Vanilla.
- Cocoa powder.
- Chili pepper.
- Seville Orange.
- Nuts of any kind.
- Peanut butter.
Yum. Since a can of sweetened condensed milk in the States holds 14oz (less than 1 1/3c) that's what I used with 8oz of unsweetened chocolate since that's what the typical box of chocolate is here. I'm guessing that bitter chocolate means bitttersweet in US-speak as the unsweetened was a little too unsweetened. If I may I'd like to suggest another flavor addition, peanut butter. This fudge is the simplest I ever made. I used the microwave. In 1minute it was almost melted and in another 30 seconds it had thickened to just the right consistency. It wa smooth, melt-in-your-mouth good fudge that couldn't be easier. Be sure to butter your pan so that the candy comes out smoothly and don't use cooking spray unless you want to taste it.