Five-minute chocolate fudge

Condensed milk and dark chocolate come together in minutes to make a quick and easy melt-in-your-mouth fudge.

Five-minute chocolate fudge. Credit: The Chocolate Queen

• makes

  24

• prep

  3 minutes

• cook

  2 minutes

• difficulty

  Easy

Stream free On Demand

Episode 8

episode • The Chocolate Queen • 

cooking • 

30m

PG

episode • The Chocolate Queen • 

cooking • 

30m

PG

Ingredients

• 710 g good-quality dark chocolate
• 760 g sweetened condensed milk
• pinch of sea salt, for sprinkling

Instructions

1. Spray a slice tin with vegetable oil and line with baking paper.
2. Place the chocolate into a saucepan over an induction cook-top on setting 4 (low-medium heat on a conventional cook-top). Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Add the condensed milk and stir vigorously.
4. Pour the fudge into the prepared tin, then tap it on the workbench to level the top.
5. Sprinkle with sea salt and cool at room temperature (you can cool it in the fridge if you need to speed up the setting process).
6. Cut the fudge into individual pieces.

Note

Store in an airtight container at room temperature for up to 3 weeks.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 8

episode • The Chocolate Queen • 

cooking • 

30m

PG

episode • The Chocolate Queen • 

cooking • 

30m

PG