• The Food Shutterbug

Chocolate Fudge Squares

Recipe adapted from The Chocolate & Coffee Bible. (Catherine Atkinson, Mary Banks, Christine France, and Christine McFadden, p.251, 2011).


550g semi-sweet plain chocolate

375g sweetened condensed milk

2 tsp vanilla essence

1 1/2 tsp lemon juice

a pinch of salt

1 1/2 cups of hazelnuts (optional)

150g white chocolate

40g unsalted butter


1. Line a 20cm/8inch square baking tin with foil, and brush lightly with oil.

2. In a pan on low heat, melt the semi-sweet chocolate with the condensed milk until smooth.

3. Take the pan off the heat and stir in the vanilla essence, lemon juice and salt.

4. If you are opting in for the nuts (which I didn't), stir that in as well.

5. Pour in half of the mixture in the tin and chill for 15 minutes until set.

6. In another pan on low heat melt the white chocolate with butter.

7. Once slightly cooled, pour over the chocolate layer and chill for another 15 minutes.

8. Gently reheat the remaining chocolate mixture, and pour the remaining on top of the two layers, smoothening the top. Chill the tin for another 2-4 hours until set.

9. Once set, remove the fudge from the tin by removing the foil (invert the tin). Cut the fudge into squares or triangles as preferred and serve accordingly.

Happy baking! This is a super easy recipe and absolutely delicious - a perfect sweet treat for your next tea gathering. :)

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