No-Bake Nutty Chocolate Fudge
I think Nigella came up with the recipe. I’m not sure. This fudge is so common in so many food websites, that it’s hard to quote a source. It requires 3 basic ingredients, and a couple more if you want. Its hard to explain. But they’re one of the best things I’ve ever tasted. All you have to do is dump the ingredients into a saucepan, make sure nothing burns and stir for 5 minutes. that’s it. 5 minutes of stirring and you’re rewarded with these fine fudge slices!
What I really loved the most about this fudge is that it isn’t overwhelmingly sweet, thanks to the salty nuts that I used in here. Some still found it too sweet for their palette. You’ve got to adjust the sweetness according to your taste. If its too sweet, you could offset it by adding salted buts or a bit a instant espresso. Use dark chocolate instead of semi-sweet. I love my fudge to be just sweet enough; but no so sweet that I almost don’t want to have more than a tiny bite.
So, here’s the star cast of the easiest no-bake fudge >>
To a 9X9 baking pan, apply some oil or butter & line with parchment paper. Make sure the paper comes outside the baking pan on 2 opposite sides. This will help to remove the fudge from the pan easily.
Start off by adding the chopped chocolate, pinch of salt & butter to the condensed milk
Mix well and place on medium heat
Constantly stir the mixture to avoid burning. Since everything is so sweet & sugar burns quickly, keep it on low heat and keep stirring.
Once the chocolate and butter have melted and incorporated into the condensed milk, stir well, let it come to a boil & switch off the flame.
Add the chopped nuts
Fold them into the mixture. (give it a taste. If its too sweet, add a bit more salt)
Pour the mixture to the baking pan. Tap it to make it even.
Freeze for 1 hour or until it is completely set.
Cut into equal squares and serve. I decided to make 36 mini squares.
- 1 can Sweetened Condensed Milk (400 grams / 14 oz)
- 1 1/2 cups Semisweet Chocolate Chips (or chopped chocolate)
- 1/2 cup Nuts, chopped (any kind, salted or unsalted)
- 1 TBsp Butter (optional, for extra richness)
- a pinch of Salt
- Spray a 9×9 inch baking pan with non stick cooking spray or butter well and lay the bottom with parchment paper. Make sure the parchment paper on 2 of the opposite sides come out so that it would be easier to remove from the pan
- In a saucepan, melt together the condensed milk, butter and chocolate until smooth. Add a pinch of salt if the mixture is too sweet
- Fold in the chopped nuts and spread it evenly in the prepared baking pan.
- Refrigerate until set and cut into desired size bars.
- Since the fudge is too sweet, I prefer using salted nuts, or adding some extra salt.
- You could also add mini marshmallows or crushed cookies in addition to the nuts.
- Make sure that mixture comes to a good boil before switching off the flame; but be careful to constantly stir. If the mixture does not come to a boil, you wouldn’t be able to cut off pieces later; which is still okay. But if you want to be able to cut the pieces, make sure to boil the mixture without burning
- Category: Dessert
- Cuisine: American