Quick and Easy Christmas Chocolate Fudge
A super simple and delicious fudge recipe, using just 4 basic ingredients. It's so smooth and creamy, makes a great addition to Christmas desserts and is perfect for gifting.
Servings: 25 4cm squares
Ingredients
- 400 g Dark Chocolate Lindt Mint Intense
- 1 can Sweetened Condensed Milk 395g
- 30 g Unsalted Butter cold, cubed
- ½ cup M&Ms I used the Christmas ones
Instructions
- Spray a 20cm (8 inch) square pan with cooking spray, line with baking paper and set aside
- Cut the chocolate into small pieces and add to a large microwave-safe bowl
- Place the bowl in a microwave and heat for 1 minute
- Give it a good stir with a silicone or rubber spatula, then continue to heat at 30 second intervals (it should only take 1-2 more goes)
- Once melted, add the condensed milk and butter and give it another good stir
- Return to the microwave for 40 seconds, then stir again to make sure the butter has all melted
- Spread the mixture into your prepared pan and sprinkle M&Ms on top of the fudge
- Refrigerate for at least 2 hours
- Once chilled and set, use a large, sharp knife to cut the fudge into small squares
Notes
Tips
- This is not a sponsored post, but I love using Lindt Excellence range for making quick and easy fudge, as it’s already flavoured and delicious!
- Don’t overheat your chocolate -just enough so it’s only just melted. After adding the butter, it only needs another 30-40 seconds -you don’t want all of that delicious chocolate to seize!
- If it’s really hot where you are, try popping the fudge in the freezer for 10-15 minutes before cutting it -it’s less messy.
Storage
- Fridge: in an airtight container for 3-4 weeks.
- Room temperature: If it’s not too hot (hello Australian Christmas!) it can be kept at room temperature for a week or 2, just keep it airtight and seperate the layers of fudge with wax paper or parchment paper).
- Freezer: it can also be frozen, stored the same as above, for 3-4 months