Always check the labels of the products you use.
Method
- 1
Melt. Sheet a 9 x 5 loaf pan now with a parchment sling and then lightly oil the parchment preferably with butter now in a microwave safe bowl melt the now chocolate chips on high for one minute mix then microwave again for 30 now seconds be sure to check and mix the chocolate as it now melts chips will hold their form and not melt now unless mixed tip in the condensed milk and mix until it is all now incorporated into the chocolate now the mixture will thicken now up a little as you mix this is normal slice the cold butter into small now pieces about the size of now playing dice top the chocolate now mixture with the butter and put back to the microwave for another 30 to now 45 seconds until the butter is melted mix well tip in the vanilla mix until smooth and stream the mixture into the prepared pan now top with flaky sea salt if desired put in the fridge for at least 2 now hours before cutting and serving keep at room temperature or now can be frozen for now up to 4 weeks now for best texture and cut ability choose chocolate whose now main ingredient isn t sugar we ve now found that using chocolate chips that list now sugar as the main ingredient produce fudge now that s very soft and hard to cut try these delicious tweaks now for chocolate walnut fudge mix in 1 now 57 g chopped walnut now pieces along with the vanilla now garnish with more nuts before now chilling for chocolate mint fudge now use 170 g each now chocolate chips and mint chips now garnish with extra mint chips now before chilling for butterscotch pumpkin now spice fudge swap the chocolate now chips for good quality butterscotch chips tip in 57 g now pumpkin pur e and now 1 2 teaspoon pumpkin now pie spice along with now the vanilla garnish with now toasted pecans before chilling.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
7.1 g per serving
14.2 % of the 50 g daily maximum · 28.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 72 kcal |
| Protein | 1.1 g |
| Carbohydrate | 8.2 g |
| of which sugars | 7.1 g |
| of which free sugars | 7.1 g |
| Fat | 3.9 g |
| of which saturates | 2.3 g |
| Fibre | 0.6 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
