Julie’s Chocolate Fudge – 3 Ways

Are you stuck for ideas on how to use up those leftover Easter Eggs that might be tempting you? Well, look no further, we here at Meadows and Byrne have the answer! Our Kitchen and Dining Buyer, Julie, has come up with an easy recipe that will impress your guests and delight the family.

Everybody loves a little chocolate hit and the beauty of this recipe is that you can switch it up to suit your taste. With minimal fuss yet maximum flavour this Chocolate Fudge will surely prove to be a favourite!

Over to you Julie!

I’m using my Le Creuset Cast iron here today, because I just love cooking with it, and it’s so versatile! It can be used for so much more than just making casseroles, but a non-stick saucepan will work just as well.

I have suggested my three favourite flavours, but as we all know, chocolate tastes good with just about anything, so feel free to experiment!

INGREDIENTS
400g Dark or Milk Chocolate
1 397g can of Condensed Milk
25g Butter
100g Icing Sugar
SUGGESTED FLAVOUR COMBINATIONS
– Freshly Ground Black Pepper and Sea Salt
– Chilli flakes
– Ground cardamom (use a pestle and mortar to grind) and finely grated orange zest

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Chilli, Chocolate and Coffee – perfect combination! Serve in our Le Creuset Stoneware Espresso Mugs

YOU WILL NEED
– A non-stick saucepan or a cast iron pan is also perfect
– nylon or silicone spoon or spatula
– sieve
– baking tin lined with parchment paper
– serving board to display
* Icing Sugar to Garnish

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Ground cardamom and finely grated orange zest Chocolate fudge

DIRECTIONS
1. Break or chop the chocolate into small pieces.
2. Place the chocolate in a non-stick saucepan or your cast iron pan along with the condensed milk and the butter.
3. Melt gently over a low heat, stirring occasionally until smooth and silky.
4. Sieve in the icing sugar and mix thoroughly.
5. Choose your flavours!
* Freshly ground salt and pepper for a classic fudge with an edge.
* Chilli flakes for that fiery kick! Just perfect with a cup of coffee.
* Cardamom seed, freshly ground in a pestle and mortar and the finely grated zest of an orange.
6. Press the fudge into your lined baking tin and leave to set.
7. Once set, cut into bite sized pieces, arrange on your favourite serving platter, garnish and serve!

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Pepper & Salt Chocolate Fudge – a gorgeous after dinner treat!

BUYERS TIP!
* If using your Le Creuset Cast Iron cookware to make your fudge, never heat it up empty.
* Why not halve the batch, make two complimentary flavour combos and really impress those guests!

I hope you are inspired to try this recipe and do share it with us on Instagram or Facebook if you do, we’d love to see your take on it!

Julie

Hope you enjoyed today’s recipe, thanks to Julie for coming up with some great ways to make the most out of all the chocolate around the house this time of year!

Happy Cooking!

The M&B Team

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