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    Dark Chocolate Fudge

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    Do you like the combination of sweet and salty? Then you will love this Salted Dark Chocolate Fudge. And it is super easy to make.

    Salted Dark Chocolate Fudge - A perfect combination of sweet and salty. And with the use of sweetened condensed milk this fudge is a breeze to make

     

    For some reason I always thought fudge was rather complicated to make. Turns out nothing could be further from the truth!  I found this recipe really enjoyable and very easy!  I think you will, too!

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    I came across a super simple recipe for cinnamon chocolate fudge on Sweet Lavender Bake Shoppe. While reading this recipe, my eyes were opened to the fact of how sweetened condensed milk really turns fudge making into a breeze.

     

    Although I love cinnamon, my husband isn’t the biggest fan. I am a new convert to the sweet & salty flavor combination. I don’t know what took me so long, because sweet and salty definitely rule! At least on my taste buds.

     

    So, I turned the recipe into a Salted Dark Chocolate Fudge.  All it takes is mixing sweetened condensed milk with a little salt, adding the chopped chocolate with a little butter and letting it all melt and thicken on top of a double boiler. After you pour the mixture into a lined baking dish, all you need is patience. You’ll have to wait out the 2 or so hours the fudge takes to set in the fridge.  Trust me—it’s worth the wait!

     

    Finally, cut the fudge into squares and that’s it. I cannot take any responsibility for the number of fudge squares that make it into your mouth. It’s almost like they walk in there by themselves!

    Destroyed Backdrop

     

    On a side note, to keep the fudge tasting better, longer, try to keep it in the refrigerator or freezer. I think the fudge is exceptionally good, cold!  Additionally, fudge is always good with a cold glass of milk or a hot cup of coffee, isn’t it?

     

    On another note, one of my photography backdrops got “destroyed” when our landlords decided to paint. I just wrote in the last post about my photography setup how I like to use this metal stair case for a cooler backdrop. Jacquee fittingly described it as “urban” looking. But no more!

     

    I think I got one other shoot in before the paint brush did it’s destroying work. So, I guess, there will be more dark & moody shoots in the future.  All in all, it’s okay.  What can I really do about it?

     

    Let’s get to some more positive news.

     

    You might have noticed the new BlogHer TV player in the sidebar for a few weeks. There are great recipe videos featured there. I just watched a clip on how to decorate cupcakes, quickly. Fresh rose petals are part of this how-to. How cool is that?  Be sure to check out some of their videos and recipes!  I personally, really enjoy them and I think it’s a great place to get new ideas from!

     

    On the other hand, if you tried this recipe and dessert, what did you think?  Do you prefer the dark chocolate fudge or regular milk chocolate fudge?  If you gave this recipe a whirl, please share your thoughts, results, pictures and ideas with me!  I would love to hear from you!

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    Salted Dark Chocolate Fudge

    Do you like the combination of sweet and salty? Then you will love this Salted Dark Chocolate Fudge. And it is super easy to make.
    Cook Time 2 hours 15 minutes
    Total Time 2 hours 15 minutes
    Author Regina

    Ingredients

    • 1 can 14 oz. sweetened condensed milk
    • 1 pound 450g dark chocolate
    • 3 tbsp unsalted butter room temperature
    • 1/4 teaspoon sea salt
    • salt flakes for sprinkling

    Instructions

    1. Line a 8x8-inch baking dish with parchment or wax paper with overhang on all sides (for lifting out later).
    2. Chop dark chocolate into small pieces. Stir sweetened condensed milk and salt together in a bowl. Add chocolate pieces and butter.
    3. Place the bowl on top of a double boiler and cook for about 8-10 minutes. Stir occasionally until the mixture is melted and smooth and has thickened.
    4. Pour melted mixture into lined pan. Sprinkle with salt flakes. Let the fudge set in the fridge for at least 2 hours, then cut into 1” pieces.

     

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    Comments

    1. Does this fudge have to be stored in the refrigerator? Can nuts be added without changing the measurments of the rest of the ingredients?

      Reply

    2. Does this fudge hold up we’ll? I’m wanting to make some to mail for a Christmas gift and am wondering if it’s firm enough to mail.

      Reply

      • Oh I am really not sure. I made them in rainy season in Vietnam so it was super hot and humid. Based on what the consistency was like there I’d say no. But the fudge might look quite different in normal/temperate climate

        Reply

      • You can use coarse salt or Fleur de sel. In a pinch even regular salt will work. But it has less texture and not much of a visual effect.

        Reply

    5. Ah, sweet and salty…give me more! I just made raw protein no bake fudge and while I was browsing foodgawker for photo composition ideas I stumbled upon your recipe. What a great idea! I sprinkled some coarse sea salt on top of my fudge and oh heaven! Looks so pretty and tastes divine! Thanks Regina!

      Reply

      • Haha…glad to hear this recipe could give you an idea for your fudge. Sweet and salty really is divine!

        Reply

          • I am so sorry about that Kathleen. Thank you for pointing it out. The butter is added at the same time as the chocolate. I will edit the recipe right away.

            Reply

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