This recipe is perfect for some last minute, cute, homemade pressies for Christmas! It’s so quick and so easy and tastes like a little bite of heaven… honestly. Literally all you need it do, is whip it up the day before and leave to set over night, either in the fridge – or at this time of year, a cold area of the house will do, we used the conservatory which is basically an ice box anyway!
You can bag them up or pop them in a pretty box and give them away as gifts (that’s if you can resist them). They would also go great with a cup of coffee after your Christmas dinner.
Now these are fudge, however they are very close to a truffle as they are a little softer than the fudge you’re used to. We made ours with quite a bit of salt in them, cause we love salt with our chocolate / caramel, they aren’t too sweet and the salt cuts through the richness.
- 397g can condensed milk
- 340g dark chocolate roughly chopped
- 20g butter
- 2 tsp salt (or to taste)
- cocoa powder (or whatever you want to top it with)
- Put the condensed milk and butter in a pan and mix while heating until the butter is melted and combined.
- Take off the heat and add in the dark chocolate, mix throughly until all the chocolate has melted and you’re left with a smooth mixture.
- Add in the salt and mix again.
- Pour into a lined 8×8″ tin, spreading the mixture out evenly.
- Cover and leave to set overnight or for at least 2 hours in the fridge.
- Once set dust heavily in cocoa powder, take out of the tin and cut into small bite size squares.
- Best stored in the fridge
We decorated ours with a thick layer of cocoa powder -we sprinkled it on the top and patted it down once set so it stuck nicely to the fudge, them dusted extra on to make it look pretty. You may want to turn yours upside down so the top is nice and smooth. But any topping will do (you don’t even need a topping), try coarse sea salt, chopped up toffee or how about gold lustre dust?!
If your fudge is cold enough it will have set well and makes it really easy to cut neatly.
