This recipe is so quick and easy to make. It is a delectable rich stress-free Christmas treat.
3 cups good quality dark chocolate
1 can (397g) of condensed milk
Melt chocolate and condensed milk together in a glass mixing bowl in the microwave oven for two minutes. Ensure that the microwave oven setting is on medium-high as the chocolate will burn on high.
While the chocolate is melting, line a 20cm square tin with cling wrap, taking care to get as many creases out as possible. Allow the cling wrap to slightly hang over the tin edge as this will be used as handles when fudge is set and ready to be lifted out of tin.
Pour mixture into tin and refrigerate for at least 4 hours, or overnight. I have pressed pieces of white chocolate into the fudge before refrigerating it. For a more festive look, try glazed cherries.
When set, lift block of fudge out of tin. Slice fudge with a warm sharp knife. Heat the knife by emerging it into a jug of warm tap water then dry (Don’t use boiled water; this will cause fudge to melt!). Slice block into about 36 bite-size pieces.
Recipe courtesy of
Chef Jeanine van Kradenburg
Tel: 04 905520