Dairy Milk Walnut Fig Fudge: Step-by-Step Recipe and How to fix Grainy Texture

There’s something beautifully indulgent about a good fudge. It’s rich, sweet, slightly chewy, and melts on your tongue. This Dairy Milk walnut fig fudge takes things a step further with the soft silkiness of Cadbury Dairy Milk, the nutty crunch of toasted walnuts, and the natural chew and sweetness of dried figs. The combination is luxurious, satisfying, and surprisingly simple to make at home. But as every home cook knows, fudge can be a little tricky, especially when it comes to achieving that perfectly smooth texture. In this recipe, we’ll walk through each step of making the fudge, and we’ll also cover how to troubleshoot grainy or crystallized textures so your batch turns out silky and decadent every time.

Ingredients:

• 200 g Cadbury Dairy Milk chocolate (roughly 2 standard bars), chopped
• 1/2 cup sweetened condensed milk
• 1 tablespoon butter
• 1/2 cup dried figs, chopped
• 1/2 cup walnuts, roughly chopped
• 1/2 teaspoon vanilla extract
• Pinch of salt

Method:

1. Line your square pan with parchment paper, leaving some overhang for easy removal.
2. Chop the walnuts and figs into small, bite sized pieces. Soak the figs in warm water for 10 minutes to soften, then drain and pat dry. Figs can be chewy and dry out fudge if not softened first. Soaking ensures they blend into the fudge rather than resisting it.

3. Roughly chop the Dairy Milk chocolate into small pieces for even melting.

4. In a dry pan over medium heat, toast the chopped walnuts for 2 minutes until fragrant. Set aside to cool. This enhances their flavor and prevents them from becoming soggy in the fudge.
5. In a heavy bottomed saucepan, add butter and condensed milk. Heat over low flame until the butter melts completely. Add the chopped Dairy Milk chocolate and stir continuously until the chocolate melts and the mixture is smooth. Do not let it boil.

6. Turn off the heat. Stir in the vanilla, salt, softened figs, and toasted walnuts. Mix until all the ingredients are evenly distributed and the fudge mixture begins to thicken slightly as it cools.
7. Pour the mixture into the lined pan and spread it out evenly using a spatula. Tap the pan gently on the counter to release any air bubbles. Refrigerate for 2 hours, or until the fudge is completely set and firm to the touch. Once set, lift the fudge out using the parchment overhang, slice into squares, and serve.
8. Serve the fudge cubes alongside coffee or masala chai for an indulgent treat. Or wrap individual squares in wax paper for a homemade gift. Or you can even dice them and use them as toppings for ice cream or yogurt bowls.
9. Store the fudge in an airtight container in the fridge for up to one week. For longer storage, freeze in layers with parchment paper between each layer. Thaw in the fridge before serving. Do not leave at room temperature for long, especially in warm weather, as the chocolate may melt or lose its texture.

Notes:

• Add 1/2 tsp finely grated orange zest for a citrus note that complements both fig and chocolate.
• Adding a pinch of cinnamon gives it a cozy, spiced undertone.
• Sprinkle sea salt flakes on top before setting the fudge for contrast and elegance.

How to fix grainy fudge:

Fudge is all about texture. If your Dairy Milk walnut fig fudge turns out grainy instead of silky, here’s what might have gone wrong and how to fix or prevent it:

Overheating the chocolate:

Chocolate is delicate and can seize or become grainy if exposed to high heat. So always melt chocolate over low heat or use a double boiler. Stir constantly and remove from heat as soon as it’s mostly melted. Residual heat will do the rest.

Crystallization of sugar in condensed milk:

If sugar crystallizes, it can create a gritty texture in the final product. So, avoid stirring the condensed milk and sugar mixture too vigorously once it starts heating. Stir gently and evenly.

Not mixing thoroughly:

If chocolate and condensed milk aren’t fully emulsified, the texture may suffer. So mix until completely smooth, and make sure the butter and condensed milk are fully heated before adding the chocolate.

Chocolate quality:

Some commercial chocolates have additives that affect their melting behavior. So use a high quality Cadbury Dairy Milk bar, not compound chocolate or imitation alternatives, for the best results.