Saturday, 14 May 2016

Black Forest Chocolate Fudge

At Christmas last year, my clever sister made a few home made gifts, including the most delicious Chocolate Baileys Liqueur Fudge. It was so soft, smooth and creamy, I had to have the recipe. Being pregnant I didn't think it was such a great idea to include a liqueur in my version (even though it's a minuscule amount), and because I like to work with what I have, I also adapted the flavour with the chocolate too. I'm sure you could use a variety of different chocolate flavours, including plain dark, milk or white chocolate  Maybe not soft filled ones like peppermint or caramel, simply because I imagine you need enough chocolate to help set the fudge. You can also substitute the liqueur for anything too, if you want to make a non-alcoholic fudge then use a flavoured syrup like the type you put into coffee. I used milkshake syrup and it worked fine!

You can find the original recipe here, and if you're a fudge fan, you might like my recipe for White Chocolate Russian Fudge too! 

Black Forest Chocolate Fudge

Melted butter to grease
1 can sweetened condensed milk
100g butter, cubed
255g (1 ¼ cups) brown sugar, firmly packed
2 tablespoons glucose syrup
150g of Whittakers Berry & Biscuit Chocolate, finely chopped
30ml cream
30ml chocolate syrup OR
¼ cup of any liqueur or alcohol (vodka, kahlua, baileys, cointreau etc)


1.  Grease your dish with butter or non-stick cooking spray
2. Melt the condensed milk, butter, brown sugar and glucose syrup in a heavy base saucepan over medium-low heat until smooth, around 3 minutes. 
3. Turn the the heat up and cook the fudge for 10-15 minutes, stirring constantly until it becomes thick and a darker caramel colour.
4. Remove from heat and stir in the cream & syrup, then add the chopped chocolate slowly until the mixture is relatively smooth. It's important not to add the chocolate in all at once as you will lose the silky smooth texture
5. Pour into prepared pan and allow to cool for an hour before covering and putting in the fridge to set. 
Cut into small pieces with a sharp knife. 
Store in the fridge especially during hot weather 

Try not to eat it all at once!

Happy Making!