“Excellent!” I cried. “Elementary,” said he.”-
I have a friend whose blog’s tagline says “Easy does it”. I should have borrowed that for today’s recipe.
It’s fudge. The shortcut kind so it’s already easy. Dark Chocolate
But be warned – the fudge disappears pretty easily as well!
I almost didn’t share this recipe because I already have two fudge recipes on the blog – the oreo fudge and the roasted almond fudge. And really how different can one fudge be from another. But a little difference in proportion and one ingredient can make a bigger difference than you think!
Since its Dark Chocolate
This fudge is great for gifting to those people as well. As it is easy to pack and stores well. But I wouldn’t judge you if you keep the whole lot in your bedside table drawer and sneak bits and pieces out as you watch Netflix or swipe on the kindle.
Easy dark chocolate and biscuit crunch
Ingredients
- 250 grams or about 1 1/2 cups dark chocolate
- 200 grams sweetened condensed milk small tin or half of a big tin
- Pinch of salt
- 4 to 5 digestive biscuits
- 1 teaspoon vanilla extract
Instructions
- Break your biscuits by hand or crush using a rolling pin or pulse it in mixer. You want irregular shaped pieces but not powder. But don't worry if there is a little powder. You can mix it in.
- Line a 6 inch square pan with parchment, leaving enough parchment overhanging on the sides so you can pull the slab of fudge out once cooled. You can use a plate with a rim as well but parchment, butter paper or foil is needed!
- In a thick bottomed saucepan, heat the chopped chocolate and condensed milk until all the chocolate melts.
- Reduce the heat and continue cooking while stirring for 6 to 7 minutes until the mixture is shiny and thick.
- Take off heat, and stir in the salt and vanilla.
- Add the crushed biscuits, stir quickly and pour into your prepared pan or plate.
- Using a spatula, spread it as evenly as possible.
- Wait 5 minutes, and using a knife, score (make light marks, not full thickness) on top of the fudge where you would want to cut it later.
- Let set in room temperature for a couple of hours or in the fridge.
- Slice and serve!
Notes
This can be stored at room temperature in an airtight tin for upto 10 days, maybe longer.
You can use pure chocolate or compound. There will be a difference in taste and some difference in texture.
My measuring cup is 240 ml
The fudge is wonderfully chocolatey and a tiny bit crumbly like fudge should be. The crushed biscuits adds some textural interest in every bite. This one will go down real easy!
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