- makes 24 serves
- preparation 3 minutes
- cooking 2 minutes
- difficulty Easy level
Ingredients
- 710 g good-quality dark chocolate
- 760 g sweetened condensed milk
- pinch of sea salt, for sprinkling
Instructions
- Spray a slice tin with vegetable oil and line with baking paper.
- 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.
- Add the condensed milk and stir vigorously.
- Pour the fudge into the prepared tin, then tap it on the workbench to level the top.
- 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).
- 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.
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