Easy Chocolate Fudge with Brandy
Creamy, decadent, & velvety easy Chocolate Fudge with a hint of brandy. Done in under 20 mins, so the hardest part is waiting for it to set!
Video
Ingredients
- 400gm / 14oz baking dark chocolate (NOTE 1)
- 400gm / 14oz baking milk chocolate (NOTE 1)
- 790gm / 28 oz sweetened condensed milk (2 x 395gm / 14oz tins) (NOTE 2)
- 20gm / 0.7oz unsalted butter
- 1 tsp instant coffee powder
- ½ tsp salt
- 2 tbsp (40ml / 1.4floz) brandy (NOTE 3)
Instructions
- Prepare a 23cm / 9in square tin by greasing and lining it with nonstick baking / parchment paper. Leave one side of the paper hanging over the tin as this will help lift the fudge out of the tin when it sets.
- Cut the bars of chocolate into little pieces to help it melt more easily.
- In a medium-sized heavy saucepan, place in sweetened condensed milk, butter, coffee, salt and the chopped chocolate. Place the pan on low heat and continuously stir and fold the mixture to prevent it from sticking to the bottom. Keep stirring until the chocolate has melted, and the mixture becomes glossy and smooth; this should take approximately 5 to 6 minutes. Resist the urge to turn up the heat to reduce the cooking time, as this could cause the mixture to split. Remove pan from the heat, then fold in the brandy until combined.
- Pour the mixture into the prepared tin and then chill it in the fridge for 6 hours or until set. Overnight chilling will make the fudge much firmer in texture. For clean fudge squares, wait until the fudge has set completely before cutting. Another tip is to run your knife under hot water, then dry it with a cloth, before slicing the fudge. In summer, this fudge tastes great served cold right out of the fridge, however, it's also delicious at room temperature.
Notes
(NOTE 1) Chocolate - I prefer using good quality baking chocolate because it's easier to work with. The higher cocoa butter content in backing chocolate helps it to melt more quickly and evenly, resulting in a smoother texture. Also, choose to bake chocolate blocks rather than chocolate chips as chips are designed to hold their shape, so they may not melt smoothly. I used equal amounts of dark (40% cocoa) and milk baking chocolate. However, you could use all milk or dark instead, but remember the higher the cocoa content, the more bitter it will be.
(NOTE 2) Sweetened condensed milk is made by removing most of the water content from regular milk and then adding sugar. It's sweet, thick and very sticky and sold in tins. It is commonly used in desserts and baked goods to add richness and sweetness.
(NOTE 3) Brandy - You could swap brandy for equal amounts of other types of alcohol, like whisky, rum, bourbon, or any liqueur. As an alternative, you can either skip the alcohol entirely or incorporate 2 teaspoons of your favourite extract or essence, such as vanilla, mint, or orange.
Leftovers - Transfer the Chocolate fudge into an airtight container and store in the fridge for up to a week. When frozen, they'll keep for 3 months. Allow fudge to come to room temperature before serving.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 PieceCalories: 121kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 36mgPotassium: 117mgFiber: 1gSugar: 12gVitamin A: 44IUVitamin C: 0.3mgCalcium: 42mgIron: 1mg