Classic Chocolate Fudge Recipe – Soft, Rich & Deliciously Creamy

For the Fudge

• 300g Callebaut Milk Chocolate 823
• 397g tin sweetened condensed milk
• 30g unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Optional Toppings

• Chopped nuts
• Chocolate shavings
• Sea salt flakes
• Mini chocolate chips
• Cocoa powder

Melt the Chocolate

1. Line a square baking tin, approximately 20cm x 20cm, with baking paper. Leave some paper hanging over the sides to make the fudge easier to remove later.
2. Place the Callebaut Milk Chocolate 823, condensed milk and butter into a heavy-based saucepan.
3. Heat the mixture over a low heat, stirring continuously with a spatula.
4. Continue heating gently until the chocolate and butter have completely melted and the mixture becomes smooth and glossy.
5. Do not use high heat. The mixture can become too hot and may affect the final texture.

Add the Flavour

1. Remove the saucepan from the heat once the mixture is completely smooth.
2. Add the vanilla extract and a small pinch of salt.
3. Stir gently until everything is fully combined.
4. If you want to add chopped nuts or chocolate chips, fold them into the mixture at this stage.

Set the Fudge

1. Pour the warm fudge mixture into the prepared baking tin.
2. Use a spatula to spread it evenly across the tin.
3. Gently smooth the surface.
4. Add your chosen toppings while the fudge is still warm.
5. Place the tin in the refrigerator and allow the fudge to set for at least 2–3 hours.
6. Once firm, lift the fudge from the tin using the baking paper.
7. Cut into small squares using a sharp knife.

• Use good-quality milk chocolate for a smooth and creamy fudge.
• Callebaut Milk Chocolate 823 works well because it melts evenly and gives the fudge a rich milk chocolate flavour.
• Always melt the ingredients over low heat.
• Stir continuously while the chocolate is melting.
• Do not allow the mixture to boil.
• Line the baking tin with baking paper so the fudge can be removed easily.
• Allow enough time for the fudge to set before cutting.
• For cleaner slices, use a sharp knife and wipe it between cuts.
• If the fudge is too soft, chill it for longer before serving.
• Store the finished fudge in an airtight container.

Variations

• Use chopped almonds, hazelnuts, pecans or walnuts for added texture.
• Add sea salt flakes for a sweet-and-salty finish.
• Add mini chocolate chips or chocolate shavings.
• Dark chocolate can be used instead of milk chocolate for a stronger and less sweet chocolate flavour, although this can alter the final texture and sweetness.
• White chocolate can also be used for a sweeter and creamier fudge, although the final texture may be softer.

• Room Temperature: Up to 3 to 4 days in an airtight container.
• Refrigerator: Up to 1 to 2 weeks in an airtight container.
• Freezer: Up to 2 months when wrapped well and stored in a suitable freezer container.
• Allow frozen fudge to thaw in the refrigerator before serving.
• Keep the fudge away from heat and direct sunlight.