• Two-ingredient fudge (Camellia Aebischer)Source: Camellia Aebischer
Chocolate and sweetened condensed milk come together to make a fudge reminiscent of brigadeiros.
By
Camellia Ling Aebischer

23 Nov 2020 - 2:57 PM  UPDATED 23 Nov 2020 - 2:58 PM

This simple recipe for me brings back memories of peering across the countertop of a shopping mall or market fudge display (sometimes my dad would have to tap my shoulder and let me know that the fudge I thought I was drooling over was, in fact, handmade soap).

You can make this fudge with any type of chocolate, white, dark, or milk, and mix in anything you like: cereal, pretzels, nuts, dried fruit or lollies.

For simplicity’s sake, I made a plain dark chocolate version, using equal parts sweetened condensed milk and dark chocolate. It ended up melting onto my fingers at room temperature if I ate it slowly, so if you’re in a hot location or want to serve it outdoors I’d recommend increasing the chocolate amount to 1.5 times to 600 g.

The fudge is smoother and not as crumbly as traditional fudge, it’s more similar to a firm ganache and has the qualities of a Brazilian brigadeiros.

Stored in an airtight container in the fridge this will keep for a month, and makes a great edible gift.

Make that three blocks of choc if you'd like it to hold up better outside of the fridge.

How to make two-ingredient fudge

Take one 395 g can of sweetened condensed milk and 400 g of chocolate (broken up), and place both in a small pot over low heat.

Stir constantly with a spatula til the chocolate melts and combines and becomes glossy and firm. Mix in any extra components like nuts, lollies etc. now.

Pour into a 20 cm square tin lined with baking paper then press in any optional garnishes. Refrigerate for at least six hours or overnight until firm.

Once set, turn out and cut into squares. Store in an airtight container in the fridge.

Go plain, or mix in some goodies. Feeling like corn flakes would be a great texture.

Love the story? Follow the author here: Instagram @cammienoodle

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