Chocolate Fudge

Before 1886, the origin and history of the Fudge is unknown, but Fudge is thought to be an American invention. Like many good things, it came out of an accident of caramel preparation.

Here is a very simple recipe, made only with two basic ingredient. I should note, that to be true to European traditions, I have also used liquors.

Ingredients:

300g Dark Chocolate - cut to small pieces

400g Condensed (sweetened) Milk

Liquor (optional)

Icing Sugar (for final dusting only, pure cocoa powder can also be used)

This is a soft type of fudge, not a hard one.

The quality of the chocolate you use, will determine the quality of the outcome. I have used Belgian 55% dark chocolate.

I melt my chocolate in the microwave, 20seconds at the time, stir after every 20 seconds till fully melted but not super hot.

Stir in the condensed milk.

Add liquor - I have used Cointreau (orange liquor) and Amaretto (almond liquor).

Pour mixture into a small (25x18cm approx) pan, and cool in the refrigerator for overnight, but at least 4 hours.

Cut into desired sizes, and dust them with icing sugar or dark cocoa powder.

Keep refrigerated.