Quick Chocolate Fudge

25 Reviews
90% would make this recipe again

It's the ideal gift to bring when you are invited to a party.

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Ingredients

??? parchment paper ???
??? sweetened condensed milk ???
??? unsweetened (dark) chocolate, finely chopped ???
??? walnuts, chopped [optional] ???

Before you start

For best results, it is essential to use only the finest quality chocolate that contains at least 60% cocoa.

A mixer will make things easier for this recipe.

Method

  1. Line the bottom of an 8-inch square baking dish (20 x 20 cm) with parchment paper (which will make the fudge easier to unmold).
  2. Warm up the milk in a saucepan over low heat, taking care not to let it get so hot that it sticks to the bottom of the pan. When the milk is warm, take the pan off the heat, then stir in the chocolate. Let the mixture cool down 4-5 min, then whip it using a mixer to make it smooth. Stir in the nuts (optional).
  3. Pour the mixture into the prepared baking dish then refrigerate until firm, about 1 hour.
  4. Invert the fudge onto a work surface, remove the parchment, then cut the fudge into 3 cm squares or diamond shaped pieces. The recipe makes about 40-42 pieces.

Nutrition Facts Table

per 1 serving (20 g)

Amount

% Daily Value

Calories

90

Fat

4 g

6 %

Saturated 2.6 g
+ Trans 0 g

13 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

11 g

4 %

Fibre

1 g

3 %

Sugars

10 g

Net Carbs

10 g

Protein

1 g

Vitamin A

1 %

Vitamin C

0 %

Calcium

3 %

Iron

6 %
More info

Claims

This recipe is :
Source of  :
Iron
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

25 Reviews (24 with rating only) 90% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
december 03, 2008 | I would make this recipe again

These are awesome!

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