How to Make Dark Chocolate Fudge

Our grown-up version has Cointreau, pralines and cocoa nibs

Fudge. It’s what childhood dreams are made of. Our grown-up version is the perfect marriage of Cointreau, pralines and cocoa nibs.

Ingredients

Makes about 12 slices

14 oz bittersweet or dark chocolate, chopped
1 14-oz can sweetened condensed milk
10 tbsp unsalted butter
1 tbsp light corn syrup
2 tbsp Cointreau or other orange-flavoured liqueur
1 tsp vanilla extract
1/4 tsp salt
1/4 cup praline almonds or other candied nuts, crushed
2 to 4 tbsp cocoa nibs

Method
Line a tart pan, pie plate or another 8-inch vessel of your choice with parchment, or lightly grease with vegetable oil spray if it’s a non-stick vessel.

In a medium microwave-safe bowl, microwave chocolate for about 1 minute. Stir chocolate, which should be just melting, and continue microwaving for 20 seconds at a time until barely melted and just barely warm but not hot. If you heat the chocolate too much, it will burn. Set aside.

In another medium microwave-safe bowl, microwave condensed milk, butter and corn syrup until the butter is melted and the mixture is warm but not hot (alternatively, you can do this using a bain Marie or saucepan over medium heat). Stir in Cointreau, vanilla and salt.

Pour half of the condensed milk mixture into the chocolate mixture and stir well. Add the remaining half of the milk mixture and stir again. Pour the warm fudge into the prepared pan and smooth the top with a spatula. Sprinkle the candied nuts and the cocoa nibs on top, and then place in the fridge for 4 hours or overnight to fully set.

Once set, unmold the fudge and slice it into pieces. Fudge will keep well in a tightly covered container for up to 2 weeks.

Joanna Notkin
Joanna Notkin

Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.  Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover.

www.zoeford.com

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Posted on Thursday, November 10th, 2022
Filed under Food | Recipes
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