![]() I do store them in the refrigerator though these days I’m taking my cue from Nigella’s blog, where it says you can store them in an airtight container in the freezer. Not a single fudgy square last! It’s all gone in a day or two between the four of us. Given the number of times I’ve made this fudge, it’s shocking that I’ve never needed to store it. It’s easy, thick, creamy, and delectable bliss. ![]() If you need brand options available in India, I wrote about them here. Switch to plant-based condensed milk, or you can make it at home with coconut. Coffee powder when chocolate stars in a recipe, coffee is not far behind.Pure orange oil and peel for that citrusy brightness.You can change the flavor profile and take it in any direction your taste buds desire. I didn’t know it was possible to make the fudge any better, but the toasted nuts proved me wrong, making the fudge crunchier.Īdd-ons: One reason I love this chocolate fudge recipe is that it’s so simple to riff off. It’s an extra step, but one hundred percent worth it. And then add them to the chocolate mixture. I promise the fudge is just as delicious.Ĭan’t live without nuts? Toast them. You don’t have to stick to pistachios or walnuts, any nut you like works or you can leave them out. The crunch hidden inside the fudgy goodness is mana for me. What else can you use to make chocolate fudge? It genuinely takes the fudge from 0 to 100 in 2 seconds. ![]() It barely takes any time, and you’ll be done in a blink.Īs always, use the best quality ingredients possible. What is the secret to making fudge with condensed milk? ![]() Cut into squares (I got 36 of them) and serve straight out of the fridge!.Slide the pan into the fridge and let the fudge set for 2 hours.(The pop of green and red brings all the Christmas feels.) Smoothen the top and scatter a few more pistachios along with dried rose petals.Pour the mixture into an 8-inch square pan lined either with parchment paper or aluminum foil.I also added walnuts, another twist to the original recipe. Finally, fold in your chopped pistachios.It’s a Tasha Twist to Nigella’s recipe, and completely optional (but personally recommended). Then whisk in a few drops of rose water.Turn off the heat and let the mixture cool a touch.Stir, stir, stir until everything is melted and you have a nice, glossy, silky mixture.Combine it with salted butter and dark chocolate.In a thick bottomed pan, on low heat, add a tin’s worth of sweetened condensed milk.The end result disappears faster than you think. This is the easy and I-don’t-have-time way. That’s what you get with this chocolate fudge recipe, which, by the way, is not how you typically make fudge. Maybe except when you turn it into a rich, intense, and melt-in-your-mouth perfect dessert. Of all life’s pleasures, nothing is more indulgent than good chocolate. How to make chocolate fudge with condensed milk? If you haven’t checked out her blog yet, you’re missing some seriously delicious stuff. I have most of her cookbooks, and every recipe is divine. Not that any of Nigella’s other recipes are any less. A recipe for which full credit goes to Nigella Lawson, a goddess when it comes to the kitchen and someone I look up to for cooking and baking.įor years I’ve been making this decadent, velvety, melty fudge for the home and for gifting, and it has never failed. I’ve lost count of the number of times I’ve made chocolate fudge with condensed milk (and all the variations of it) using this recipe.
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