Christmas dark chocolate fudge (Printable Version)
# What You'll Need:
→ Fudge Base
01 -
45 g unsalted butter, cubed, plus extra for pan greasing
02 -
425 g dark chocolate chips (60% to 70% cacao)
03 -
397 g sweetened condensed milk (1 can)
04 -
1 tsp pure vanilla extract
05 -
0.5 tsp kosher salt
→ Decoration
06 -
2 to 3 tbsp Christmas sprinkles
# Step-by-Step Directions:
01 -
Butter an 20 cm x 20 cm baking pan and line with parchment paper, leaving a 5 cm overhang on two opposite sides. In a medium saucepan over medium heat, combine butter, chocolate chips, condensed milk, vanilla extract, and salt. Stir constantly with a rubber spatula until the chocolate melts and the mixture is smooth, about 5 minutes. Pour the mixture into the prepared pan.
02 -
Evenly sprinkle the Christmas sprinkles over the surface. Refrigerate until set, for a minimum of 2 hours and up to 24 hours.
03 -
Run a sharp knife around the edges of the pan. Using the parchment paper overhang, lift the fudge out and transfer to a cutting board. If it resists removal, allow it to rest at room temperature for 5 minutes to soften slightly, then try again. Cut into approximately 4 cm squares.
# Helpful Notes:
01 -
For easier cutting, warm the knife slightly by running it under hot water and drying before slicing.