Easy Chocolate Fudge

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Ever since I’ve known Kylie Gellert, she’s been making this delicious and very easy fudge. I’ve enjoyed many of Kylie’s variations on many an occasion and I’m so thrilled she emailed this recipe for me to share with you. Recently I’ve discovered the delights of Aldi chocolate – especially White Crisp (white chocolate with hazelnuts and rice crisp throughout) so I had a go at making Kylie’s oh so easy fudge with these feature ingredients and it worked really well. All I did was add 60g roughly chopped hazelnuts and 3/4 cup rice bubbles. This recipe is a great one to make into little gifts for Christmas or for affordable birthday gifts for friends, although this fudge is just as good for Bible study suppers or church morning tea. Thanks for sharing, Kylie!

  • 450g Dark or Milk Chocolate bits (easier) or block (cheaper) cooking chocolate
  • 1 tin Condensed Milk

1. Put the chocolate into a glass bowl, and pour the condensed milk over the chocolate. Don’t stir.
2. Microwave on high for 2mins, and stir until smooth. If not able to be stirred to smooth, put back into the microwave for 1 min, stir (repeat if necessary).
3. Pour into a plastic wrap-lined loaf tin or container of similar size.
4. Set in the fridge for at least 20 min, preferably for 2+ hours.
5. Cut into squares approximately 1cm x 1cm (or whatever size you like).

Notes
• If wanting to use white chocolate instead of milk or dark, you will require 550g to make it set.
• Don’t use a wooden spoon to stir the chocolate as the moisture in the timber will upset the consistency. A metal spoon or silicon spatula will work best.

Variations
• Add sultanas and crushed nuts to dark or milk for fruit & nut fudge.
• Add coconut to dark or milk for golden rough fudge.
• Add raspberry essence (a little bit!) to white choc for raspberry & white choc fudge. (Hint: raspberry lollies really don’t work well to add in.)
• Add caramel essence to white choc for a yummy caramel fudge that isn’t too rich.
• Add crushed peppermint chocolate bar to dark choc for a refreshing choc mint fudge.
• Make a dark or milk base and let set before adding a white chocolate top for a top deck fudge (rather rich).

Also really good over ice-cream when it is still in a pouring consistency, but is incredibly rich. It kind of sets as it hits the ice cream.

Pricing
• Nestlé white chocolate buds $11.40/kg (Home brand works just as well if you can find it – I couldn’t on Woolies or Coles online, but have used it in the past)
• Home brand dark chocolate bits (easier) $6.70/kg
• Home brand dark chocolate block (cheaper) $6/kg – it does need to be broken into squares.
• Home brand condensed milk $2/tin

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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

3 responses »

  1. Jane….I’ve made this twice this week for two different things and both were amazing! Thanks Kylie for being happy to share!

  2. I’ve made this twice now – once with milk chocolate and once with white. Both times I mixed in dried cranberries and chopped hazelnuts. I found the white chocolate too sweet. But the milk chocolate was great. I’m going to try half milk, half dark next time to cut the sweetness further. But it’s so simple and delicious! Love it!

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