Jo’s Dark Chocolate Fudge Recipe
Ingredients
- 400 grams chopped chocolate
- 1 14-oz can sweetened condensed
- milk
- 10 tbsp unsalted butter
- 1 tbsp light corn syrup
- 1/4 tsp salt
- 1/4 cup praline almonds or other
- candied nuts, crushed
- 2 to 4 tbsp cocoa nibs
- 1 tsp vanilla extract
- 2 tbsp Cointreau or other orange-
- flavoured liqueur if desired,
- optional
- Any toppings you want like
- chopped toasted nuts, dried
- fruits, cocoa nibs, candied fruits,
- caramel, praline, cookies etc...
Instructions
- 1
Line a tart pan, pie plate or other 8-inch vessel of your choice with parchment, or if it’s a non-stick vessel, lightly grease with vegetable oil spray.
- 2
Place the chopped chocolate in a medium microwave safe bowl. Heat for about 20 seconds and stir chocolate, which should be just melting, and continue microwaving for 10-15 seconds at a time until barely warm and melted but not hot. If you heat the chocolate too much, it will burn. Set aside.
- 3
In another medium microwave-safe bowl, microwave sweetened condensed milk,
- 4
butter and corn syrup until butter is melted and mixture is warm but not hot (alternatively, you can use a bain-marie or saucepan to do this over medium heat). Stir in Vanilla, Cointreau if desired, and salt.
- 5
Pour half of the condensed milk mixture into the chocolate mixture and stir well. Add the remaining half of the milk mixture and stir again. Pour the warm fudge into the prepared pan and smooth the top with a spatula. Sprinkle the toppings- candied nuts and the cocoa nibs- on top, and then place in the fridge on a flat surface for 4 hours or overnight to fully set. Once it begins to set you can cover lightly to continue setting.
- 6
Once set, un-mould the fudge and slice it into pieces. The fudge will keep well in a tightly covered container for up to 2 weeks.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Jo’s Dark Chocolate Fudge?
This Jo’s Dark Chocolate Fudge recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this jo’s dark chocolate fudge in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.