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Best Chocolate Fudge

  • Author: Meagan


Still behind in my postings…but not complaining.  This was a quickie that I whipped up for a last minute gathering before Christmas – simple, tasty, chocolatey, salty…love it!.  Borrowed from Food52, these sorts of treats are always made even better by using really good chocolate, and this is a treat that you can still whip up in time for a Valentine’s Day celebration!



5 T. butter – this is about 1/3 c. or 76 g – you will be browning the butter

20 oz. good dark chocolate – 60% cacao or higher

1 can (300 mL/14 oz) sweetened condensed milk

1 t. espresso powder

1/2 t. flaky sea salt (Maldon) plus more for garnish


Line an 8×8 cake pan with parchment and prep your ingredients.  To brown the butter – melt it in a heavy saucepan over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Pour it into a small bowl and get started on melting your chocolate.

Put all of the chocolate into a large microwave safe bowl and microwave in 30 second increments, checking after each, until it has just melted – you don’t want ‘hot chocolate’.

To your chocolate bowl, add in the browned butter, condensed milk, espresso powder and salt.  Stir until well combined and don’t worry too much about the consistency – it will thicken up like wet soil!  Scrape the fudge into your prepared pan, smooth out the top as best as you can with a damp spatula and then sprinkle it all with a titch more flaky salt.  Cover the pan and refrigerate for a couple of hours until set.

Once the fudge is firm enough to cut, slice it all into 1-inch squares.  The fudge needs to be sliced when cold (not an easy thing to do!), but it actually tastes even better at room temperature.



From Meagan's Kitchen

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