Fridge Fudge for Easter
This is just about the easiest version of a fudge recipe that there could possibly be. I make no apologies for this!
If you can melt chocolate, you can make this fudge, so this is perfect for a quick sugar fix, and easy gift, or something fun to make with the children over the Easter holidays.
I would love to tell you how I learned to make fudge in this unorthodox way but the recipe is long lost. What I can tell you is that I remember calling my Mother from university halls at the age of 19 and having her read me the recipe down the line so that I could make it for my friends! I have precious little kitchen equipment and a student’s budget but this fudge was always a winner.
This recipe was created exclusively for Food Thoughts Cocoa
400g icing sugar
50g Food Thoughts Cacao Nibs (optional)
200g chocolate (you can use whatever kind you like! 70% Dark, Milk, or even White)
100ml single cream
1 tsp vanilla bean paste
You will need:
small brownie tin, lined with baking parchment
a food processor is useful but not essential
Makes 30 or so ramshackle bites of fudge
Weigh the icing sugar into a bowl or, preferably, into the bowl of your food processor. A little mechanical assistance will go a long way and the lid of a processor prevents the dreaded icing sugar cloud.
If you decide to add Food Thoughts Cacao Nibs to give your fudge some texture, add these to the icing sugar and blitz to combine.
Melt chocolate carefully in the microwave or in a bowl over a saucepan of simmering water. If you use the microwave, check and stir every 30 seconds. If you use the bain marie, the bottom of the bowl should not touch the water.
Pour the melted chocolate and cream into the icing sugar. If you are doing this in a food processor, you can pour as the mixer is on.
Add vanilla bean paste to the mixture and mix for a further minute or two until smooth.
Dollop the fudge mixture into a brownie tin lined with baking parchment (this is just to make removing the fudge easier) and press flat.
“You can make this fudge with any chocolate that you like – milk chocolate is the least chocolatey tasting and makes the closest to a traditional vanilla fudge but, if you like chocolate, try using a higher cocoa or even cacao percentage”
Refrigerate until set and cut into cubes. The fudge should be served at room temperature but it is worth keeping it in the fridge when storing it.