Rich Dark Chocolate Fudge

Gluten Free


I have a really sad story to tell you. It’s about dumplings. 


 Last night I went to meet my boyfriend in the city for dinner. I was super excited because we were going to get dumplings, and even though I probably eat them at least twice a week I still feel daily withdrawal symptoms if I haven’t eaten them. 


 So in I went on the tram, in the rain. We ordered our dumplings, and then waited for a while. His came pretty quickly, but I didn’t mind because I was prepared to wait it out. After 45 minutes however I was thinking heeelloo! I’m pretty hungry! And then FINALLY they sent out the dumpling baskets, and I could see the steam rising off them and I had my vinegar and chilli ready, and they were the wrong ones! I knew straight away because they were lamb and carrot. Being a vegetarian I can pretty easily distinguish between greens and egg and lamb and carrot. 


But you know what? Mistakes are mistakes. They happen to all of us. So I graciously sent them back and requested my vegetable  dumplings. Another very long wait later, I re-ordered the dumplings. And then do you know what happened? When they finally arrived? I bit into one, expecting a crescendo of deliciousness, and it was solid frozen in the middle. I was devastated. Absolutely devastated. 


To console myself I made chocolate fudge. This is a really simple and basic fudge recipe. It uses condensed milk so there isn’t any need for a sugar thermometer, and there’s no added sugar which takes care of that tear-inducing sweetness that fudge can sometimes have. It’s still incredibly rich! Use 70% dark chocolate if you can find it, milk would just be sweet out of this world. 


Dark Chocolate Fudge: Adapted from a recipe card from the chocolate box

1 x 395 gram (14 ounces) can of sweetened condensed milk

50 grams (1/2 stick) salted butter in cubes, plus extra for greasing 

400 grams (1 pound, 14 ounces) of dark chocolate, broken in to pieces

Butter and line an 18cm (8 inch) square cake tin with baking paper, leaving it hanging over the edges. Over a pot of simmering water, put your chopped chocolate in a bowl and leave to melt. In another pot, stir your butter and condensed milk together over a low heat until the butter is melted. Increase the heat to medium and stir continually until the mixture reaches a simmer. Take off the heat for a moment. As soon as the butter and milk are done, take the bowl of chocolate (it doesn’t need to be completely melted) off the heat and place it on a board. Pour over the butter and milk and leave to sit for a minute, before stirring gently to melt the chocolate. Pour into your pan and chill in the fridge for at least 3 hours. To cut, run a sharp blade under very hot water. Carefully remove the fudge from its container and place on a board. Run the knife at even intervals, running under hot water in between slices. Refrigerate once cut. Makes about 20-30 pieces. IMG_4424

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