If you’ve ever wanted to make fudge but thought it was too tricky, don’t worry, you’re in the right place. This recipe is perfect for beginners and doesn’t need any fancy tools or special skills, just a baking dish, some foil or parchment and your trust refrigerator, and a handful of ingredients. You’ll only need a few everyday ingredients, a microwave or stovetop, and a little bit of patience while it cools. In just a few easy steps, you’ll have a smooth, chocolatey treat that looks and tastes like it came from a sweet shop. Let’s get started!
3-Ingredient Easy Chocolate Fudge Recipe
Serving: 10 pieces
Ingredients:
- 1 cup Cadbury Dairy Milk Chocolate, chopped
- ½ tin (14 oz) sweetened condensed milk
- 1 tbsp butter
- ¼ cup walnuts, chopped (optional)
- ½ tsp vanilla extract (optional)
Instructions:
- Take a 6x6-inch baking pan and line it with parchment paper, covering the bottom and sides, and ample overhanging the top.
- Make sure your Cadbury chocolate bar is chilled and solid. Chop it down or break it using a mortar and pestle.
- Transfer the broken or chopped chocolate into a heatproof bowl and add in the condensed milk and butter (salted or unsalted). Set it aside.
- In another saucepan, bring 1-1 ½ cups of water to a boil.
- Make sure the chocolate bowl is heatproof and large enough to sit on the saucepan without touching the water. Stir the concoction, to melt the chocolate, to make the fudge.
- Once the chocolate melts, turn off the heat.
- Quickly drop in the chopped walnuts and vanilla extract into the bowl and mix well.
- Pour the hot fudge into the lined square pan and set it aside to cool. No need to cover it.
- Once the hot fudge mix has cooled to room temperature, cover it well and refrigerate it for 3-4 hours, minimum, overnight is best, until it sets well.
- Once set, take out the fudge from the fridge and transfer it to a chopping board. Peel away the parchment paper from it completely.
- Slice the fudge into squares or rectangles.
- Turn them into soft chewy toffees, confectionary-style by wrapping them in foil or parchment paper, then refrigerting them until ready to serve.