Milk Chocolate Fudge

Name: Milk Chocolate Fudge
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Makes: about 1 kg/21 b 4oz fudge (which cuts into 50-55 x 2.5cm/1 in cubes)
Cuisine: Israel
Ingredients: vegetable oil, for greasing; 225 g/8 oz/1 cup (2 sticks) unsalted butter; 180 g/64 oz evaporated milk; 500 g/1 lb 2 oz/2½ cups caster or granulated sugar; 500 g/1 lb 2 oz/2½ cups caster or granulated sugar; a dash of vanilla extract; 180 g/6¼ oz/1 cup milk cooking chocolate, broken into pieces

Preparation info

Makes: about
1
kg

Difficulty
Easy
Ready in
50 min

Appears in

Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

About

This melt-in-the-mouth fudge recipe only takes 45-50 minutes to make and then it’s just a matter of patience waiting for it to set, but trust me, it’s well worth the wait! The fudge will keep for up to a month in an airtight container in the fridge... but I'd be surprised if it lasts that long!

Ingredients

vegetable oil, for greasing
225 g/8 oz/1 cup (2

Asia
Israel
Chocolate
Gluten-free
Vegetarian
Jewish

Method

Grease a 20cm/8in square baking tin that is at least 4cm/1½in deep, with vegetable oil and line with non-stick baking paper.
Put the butter, evaporated milk and sugar in a heavy-based saucepan and cook over a medium heat, stirring occasionally so the butter doesn’t separate, until melted and the sugar has dissolved.
Stir in the vanilla, then bring to