Recipe: Dark Chocolate & Sea Salt Fudge

Is there anything as devilishly-decadent as good ole-fashioned fudge? It might be a treat traditionally reserved for the festive season, but here in Casa Mehra we’re whipping it up rather regularly in lockdown.

Not only is it easy enough for R.R.M. to make (with zero prior experience in the kitchen), it relies on just a few (five!) simple ingredients that we luckily have knocking around the larder.


While there are several renditions of this recipe, we’re partial to making dark chocolate fudge speckled with sea salt. It’s as intensely-rich as you’d expect, with firm edges buttressing a melt-in-your-mouth burst of creamy, chocolatey goodness. Don’t just take our word for it though. Have a gander for yourself!

Ingredients:

  • 250g dark chocolate chocolate chips
  • 150g sweetened condensed milk
  • A good knob (1-2 tbsp) of unsalted butter
  • Half tsp cinnamon
  • Sea salt

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Method:

  • Add the chocolate chips to a mixing bowl, along with the unsalted butter, half a tsp sea salt and half a tsp cinnamon. Pour over the sweetened condensed milk and stir to combine.
  • Pop the bowl in the microwave for a minute, so that it all melts together (you can also melt over a Bain-Marie or double boiler).
  • Gently stir the mixture together after (you don’t want air bubbles forming) until it is well combined. You want the texture to be richly-thick.
  • Grease a pan / baking dish or baking tin with butter and carefully line it with parchment paper (we missed this step the first time around and regretted it later). Aluminium foil is an easy substitute if you don’t have parchment paper handy.
  • Pour the mixture into the pan slowly, using a spatula if you need to smoothen the surface. Sprinkle lots of sea salt on top.
  • Let the pan cool in the fridge for a few hours (or overnight).

Once completely set, the correct way to remove the fudge is by running a knife along the edge of the pan and lifting the fudge out holding onto the parchment paper. Once transferred onto a cutting board, carve our generous squares.

Or you could do what we often do – driven by instant gratification – cutting and spooning out the fudge directly from the pan! The end result is the same: intensely-rich and creamy fudge, with a salty edge and just a subtle kick of cinnamon!

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Pro tips for cutting the sweetness

I should caution that this recipe delivers fudge that errs on the side of sweetness.

If you’d like to dial that down a bit, you could add 1 tsp of instant coffee powder after step (3); that is, add the instant coffee powder into your combined mixture of melted chocolate and condensed milk. If you need to, you can add just about a tbsp of hot water to help dissolve the coffee powder.

Reader and fellow epicure Avni Biyani, also recommends texturing the fudge with a biscuity crust. To follow her lead, simply crush about 15 medium-sized digestive biscuits, mixing it with 60 gm of soft butter (room temperature). Pour this biscuity-mix into the pan you will be using for the fudge; and bake it in a preheated oven for around 10 minutes until it sets into a firm crust. You’ll know it’s done when it turns reddish-golden at the top. Make sure this crusty layer cools down before pouring the fudge mix over it and popping it into the refrigerator!

Of course, you can tweak this recipe further by folding in almonds, walnuts, caramel chunks or even pretzel bites into the mixture. Just be sure to tag me in your craveable creations when you do! (Instagram @the_foodiediaries). 


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