450g dark chocolate
400g condensed milk
Made fudge on Friday with May, who had finished her exams and was in a fudge-making mood. I had misplaced my camera, so all photos you see in this post were taken by her.
One of the few "artistic" shots May decided to take. The jellyfish thing is condensed milk dripping out of a measuring cup, into a bowl of chocolate and some butter. I used some chopped up Cadbury's Old Dark Gold Chocolate, but I didn't have enough, so I had to top up the rest with couveture (55% cocoa) bought from Phoon Huat. Since the fudge is kind of rough and ready, you don't really need very high quality chocolate, but using too much low-end stuff will give you a sore throat. You have been warned.
Fudge ingredients sitting over a saucepan of simmering water. If you're one of those people who can't melt chocolate without completely arsing it up, this recipe is quite forgiving of chocolate-mistreatment. Make sure your butter is at room temperature: if it's fridge-cold the chocolate will seize.
After the chocolate was nice and melted and gloppy, it was time to pour it out into the mould. Use any old container - but I find square ones easiest to work with. You can see I've lined it with some sandwich wrappers. I never eat sandwiches anyway, and it prevents the fudge from sticking to the container.
After letting it chill in the refrigerator a few hours (about 2.5 - 3 hours) you're all ready to chop it up into bite-sized pieces.
May brought back two out of three boxes. I told her she was going to get chunky thighs, but she didn't seem too concerned.