Simple Chocolate Fudge Recipe Demonstration - Joyofbaking.com

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is dairy-free and lower in sugar.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate chips

Dark chocolate has less sugar and more antioxidants.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans provide a similar texture with a slightly different flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be used in the same quantity.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Toast the chopped hazelnuts for 12 to 14 minutes until fragrant and slightly colored.

Toast the pecans for 6 to 8 minutes until fragrant and slightly colored.

Let the toasted nuts cool completely and coarsely chop them.

Line an 8-inch (20 cm) square baking pan with foil or parchment paper and butter the lining.

In a heatproof bowl over a saucepan of simmering water, combine 1 pound (450 grams) of chocolate and 2 tablespoons (25 grams) of butter, stirring until melted and smooth.

Remove the bowl from heat and stir in 1 can (14 ounces, 396 grams) of sweetened condensed milk until combined.

Add 1 teaspoon (4 grams) of vanilla extract and fold in the chopped nuts.

Spread the fudge mixture into the prepared baking pan and smooth the top with a spatula or spoon.

Let the fudge sit at room temperature for 2 to 4 hours until firm, or refrigerate to speed up the process.

Once set, lift the fudge out of the pan using the foil as a handle and cut into pieces.

Store the fudge in the refrigerator or freeze for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens