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Special Fudge

This recipe calls for only three ingredients, plus nuts, which are optional, making this fudge ideal for experimentation. You can add other ingredients if you like, topping with fleur de sel or cacao nibs. Try making fudge with a centre ribbon of salted caramel, peanut butter, or marshmallow cream.
Yields 25x 1½ in [4 cm] squares





  • 2 ¾ cups [415 g] Rogers' Chocolates Fondue and Baking Wafers, Dark
  • 1 ¾ cups [420 ml] canned sweetened condensed milk
  • 4 Tbsp unsalted butter
  • ¾ cup chopped walnuts, pecans, or almonds (optional)

Special Fudge



Line an 8 x 8 x 2 in [20 x 20 x 5 cm] baking pan with parchment paper along the bottom, up the sides, and overhanging the sides by about 1 in [2.5 cm].

Melt the chocolate condensed milk, and butter together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and mix in the nuts (if using). Pour batter into the prepared pan, spread evenly, and let cool for 2 hours, or until firm.

Use the parchment paper to carefully lift the fudge out of the pan. Place the fudge on a cutting board, discard the parchment, and cut it into 1 ½ in [4 cm] squares. Store in an airtight container in the refrigerator for up to 10 days.

Variation for layered fudge: Pour half the batter into the prepared pan and spread it evenly. Spread a second layer of ½ cup [125 g] peanut butter, ½ cup [115 g] salted caramel, or ½ cup [35 g] marshmallow cream. Then pour in the rest of the batter and spread evenly. Let the fudge cool for 2 hours. When you're ready to serve, cut into 1 ½ in [4 cm] squares. Store, wrapped tightly, in the refrigerator for up to 10 days.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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