Dark Chocolate & White Chocolate Fudge

Chocolate Fudge - Lilie Bakery

An ideal recipe for the holidays: the Dark chocolate and white chocolate fudge, to have fun or to offer as a gourmet gift. A very easy and 2 in 1 recipe with a dark chocolate version and a white chocolate version.

Perhaps you have already installed your tree and you already have your Christmas recipes in mind? Today I bring you a new idea of ​​Christmas treats. Very tasty bites with a melting texture and also crunchy with the addition of hazelnuts and almonds.

What is fudge exactly?

This is a small confectionery / candy famous in USA and England. The recipe contains only simple ingredients, that we can all have at home: milk, sugar, butter and chocolate. Fudges can be enjoyed plain or with almonds or hazelnuts inside.

Chocolate fudge easy recipe - Lilie Bakery

To create my small sachets of gourmet Christmas gifts, I mixed two flavors: dark chocolate fudge and white chocolate fudge. For my recipe, I used sweetened condensed milk instead of traditional milk. The resulting texture is smoother and more melting, less grainy than with milk.

How to make chocolate fudge?

This fudge recipe is really easy to make. We start by toasting the dried fruits to give them even more flavor. Then we pour the fudge ingredients into a saucepan and melt everything.

Then, we incorporate the coarsely crushed dried fruits and then pour this mixture into a small dish before placing it in the refrigerator for hardening. After cooling, the fudge is cut in small squares : they are ready to taste or to offer. I recommend keeping them cool until tasting.

Dark Chocolate Fudge - Lilie Bakery

Other recipes to try

If you are looking for sweets to make for the holiday season, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty fudges!

Chocolate Fudge - Lilie Bakery
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5 on 1 vote

Dark Chocolate & White Chocolate Fudge

Little chocolate treats to offer for the holidays
Preparation25 min
Baking15 min
Total40 min
Recipe type: Dessert, Snack
Kitchen room: American
Quantity: 50 units

Ingredients:

1 / Dark chocolate version

  • 350 g dark chocolate pastry (little full-bodied for me)
  • 400 g sweetened condensed milk
  • 30 g Soft butter
  • 150 g Almonds

2 / White chocolate version

  • 476 g white chocolate pastry
  • 300 g sweetened condensed milk
  • 2 cs soft butter
  • 1 vanilla pod
  • 150 g Hazelnut

Preparation:

  • For either version, the preparation is identical. Start by toasting the dried fruits: place them on a baking sheet covered with baking paper and bake for ten minutes at 150 °.
  • In a saucepan, gently heat the chocolate cut into pieces, the sweetened condensed milk and the butter (for the white chocolate version, add the seeds of a vanilla bean). mix to get a smooth consistency.
  • Incorporate the coarsely crushed dried fruits.
  • Mix everything and pour each preparation into a square dish or a pastry frame of about 20x18cm (you can use other dimensions, larger or smaller depending on the desired final size for your squares).
  • Smooth and refrigerate for 4 hours. Cut into squares and enjoy.

Notes:

I find them delicious right out of the fridge!
They keep in an airtight box for about 1 week in the refrigerator, you can also freeze them.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Pistoles chocolat blanc
Maryse
Chocolat noir pâtissier
Moule carré 20
Pistoles chocolat blanc
Maryse
Chocolat noir pâtissier
Moule carré 20
Pistoles chocolat blanc
Maryse
Chocolat noir pâtissier
Moule carré 20
November 16, 2017

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4 comments

  1. Reply

    LadyMilonguera

    November 23, 2017

    These delicacies will not last long ...

  2. Reply

    Fafa

    November 25, 2017

    Thank you for this lovely recipe, it will make a good little gourmet gift

  3. Reply

    Thomas

    November 28, 2017

    A fudge for Christmas! My guilty pleasure. I will test your recipe, thank you.

  4. Reply

    Pauline

    December 1, 2017

    I just made them… it's cool… and for me !! Thank you for this recipe !!

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