Chocolate fudge: recipe with photo. Chocolate fudge Chocolate fudge with almonds and walnuts

Chocolate farge with nuts (from English - fudge) is one of the quick recipes for making chocolate candy with a divine taste at home. The original American fudge recipe doesn't require a lot of knowledge or experience working with chocolate. In addition, you only need a few ingredients: chocolate, condensed milk and butter. As well as a mixture of nuts or one type of nuts of your choice. Such sweets can be prepared simply to enjoy with your family or to make them for the arrival of dear guests.

It is better to take confectionery chocolate for candies; it is specially designed for making candies or other sweets from it. In a pinch, chocolate bars from the supermarket will do. Confectionery chocolate should also be of high quality, as should the manufacturer of condensed milk. Nuts should be well dried, without any spoilage.

Ingredients for chocolate fudge:

• chocolate - 300 grams
• condensed milk - 150 grams
• butter - 30 grams
• nut mix - 150 grams (hazelnuts, cashews, almonds)

Chocolate fudge recipe:

1) Chocolate is a very capricious product. But, with skillful handling, it makes delicious candies. To work with chocolate, you need to grind it, so it will melt faster in a water bath. Photo 2.

2) Chop the nuts into large pieces with a knife or hammer. Photo 3.

3) Place all the chopped chocolate in a deep metal bowl. Photo 4.

4) Make a water bath. Bring the water in the pan to a boil and turn down the heat. Place our bowl of chocolate in the pan. The diameter of the bowl with chocolate should be larger than the diameter of the pan with boiling water. The main condition is that the bowl does not touch the boiling water. Start quickly stirring the chocolate with a spatula or spoon, which begins to melt very quickly. Now the main thing is not to burn the chocolate. Also, the water should not boil in the pan, as steam from boiling water can burn your hands and get into the chocolate. Chocolate does not like water or any moisture. The melted chocolate is smooth and shiny. Photo 5.

If your chocolate is lumpy and has small grains, unfortunately, you've burned it.

Add butter to chocolate and stir. Pour in condensed milk and place in a water bath. Photo 6.

6) Stir quickly until the mixture begins to thicken. Photo 7.

7) Remove from the water bath and add chopped nuts. Stir the chocolate and nuts until everything is well combined. Photo 8.

For cooking fudge Most often you need a minimum of products - milk, butter and sugar.

Seasonings are also added to taste, most often vanilla. This one has an original taste due to the addition of sea salt.

Fudge resembles in taste, aroma and consistency caramels "Cow" .

You don't need a thermometer for this recipe; but you will need condensed milk (397 g can, that is, standard). For seasoning, buy the best sea salt.

Fudge makes a wonderful gift!

Products for 1 baking sheet

1 can of condensed milk
80 g unsalted butter
150 g brown sugar
one vanilla pod
pinch of sea salt

Decorate
dried strawberries or other berries
crushed honeycomb
crushed sugar lumps

Master class Fudge

Chocolate fudge is a soft, spicy chocolate fudge with hazelnuts. This dessert will appeal to everyone - both chocolate lovers and children. Everything is prepared quite simply and quickly, I used salted pretzels in the preparation, this is not in the original recipe.

Let's prepare the ingredients for chocolate fudge with hazelnuts.

Roast the hazelnuts in a dry frying pan until the skin begins to crack. We do this so that the taste of the nuts is pronounced.

We will melt the chocolate in a water bath. Therefore, we take a bowl that will fit the diameter of the pan in which the water will be. Break the chocolate into pieces, add condensed milk. I used milk chocolate, but bitter chocolate would also work.

Place the bowl in a water bath and stir well until a homogeneous plastic mass is achieved.

Add hazelnuts and stir.

I will pour the chocolate fudge into a container with a lid. I’ll keep it that way (it’s convenient). Take a square or rectangular mold and line it with cling film. Layer a layer of pretzels (optional).

Pour the chocolate mixture into the mold and spread it into an even layer. Place another layer of pretzels, pressing them down a little. If you are making without pretzels, the original recipe calls for sprinkling the chocolate fudge with coarse sea salt.

Place in the refrigerator for several hours.

Cut the chocolate fudge with hazelnuts into cubes. Let's serve.

Fudge candy-cakes and their variants:

Option I"Fudge for the classics"

Dark chocolate - 200 g.(chocolate can be mixed, milk-black, for example)
Condensed milk – 100 g (3-4 tbsp.)
Butter – 15-20 g.
Nuts – 1-2 handfuls(were: pistachios and peanuts)
Flavored alcohol (liqueur, rum, cognac) – 1-2 tbsp.
Marshmallow
Soft creamy toffee - optional

1. Cut the marshmallows into cubes, chop the nuts coarsely, and also cut the butterscotch into cubes.

If you can’t buy marshmallows, you can try making these delicate marshmallows yourself; there are several recipes on the site, for example
Marshmallow from Elena and Marshmallow from Tatyana Shkoda

2. Place chocolate with butter, condensed milk and alcohol in a water bath. Stirring constantly, bring to a homogeneous consistency so that the chocolate is completely melted. Remove from the bath and let cool slightly.

If you can’t buy condensed milk, you can use Maria’s Homemade Condensed Milk DolceVita

I made these exact candies with Maria’s condensed milk (I used 3.2% milk, 82% butter), as you can see, the butter didn’t show through anywhere. It turned out great. In the recipe for the sweets themselves I used about 15 g of oil.
If you make candies only from milk chocolate, the amount of butter can be reduced slightly.

3. Add nuts, marshmallows, toffee, mix.
I’m writing just in case! If you use soft toffee in a recipe, you should take into account the fact that it is hard when cooled. To avoid discomfort when chewing, remove the candies from the refrigerator and leave at room temperature for 5 minutes. And it’s done!

4. Prepare a small mold (so that the layer of chocolate mass is approximately 2-3 cm high. I use 2 small molds, 13*7 each). Line the pan with parchment paper.
5. Pour and distribute the mixture evenly in the mold, cover with cling film and put in the refrigerator for a couple of hours.
6. Remove the frozen chocolate layer from the mold, remove it from the paper and cut into 2-3-4 cm cubes.
7. Store candy in the refrigerator in an airtight container.

Option II "Fudge - chocolate cakes"
Well, very tasty cakes, one of my favorites, stop dieting (this struggle is eternal) and try this delicacy! It’s just as easy to prepare as the other options: add it, pour it in, mix it, mold it, let it harden... that’s all. Perhaps you need to foresee a couple of things in advance, but these “minuscule troubles” are nothing compared to the tasted result...

Butter – 100 g.
Milk – 2 tbsp.
Powdered sugar – 2 tbsp. l. or to taste
Cocoa – 1 tbsp. l.
Honey – 2 tbsp. l.(or Golden Syrup or maple syrup)
Hot Chocolate drink – 2 tbsp. l.
Cookies – 200 g.
Chocolate cake crumbs, sponge cake - 1 ½ tbsp.
Or chocolate cake crumbs
Alcohol (rum, whiskey, cognac) – 2 tbsp. l.(can be 3)
Dried cherries - 60 g.
Raisins – 2-3 tbsp. l.(better 3)
For glaze Dark chocolate – 100 g.(more possible)

1. Make several preparations.

Chocolate chips. Maybe this baby is sold somewhere, but I haven’t seen it here. That’s why I use a chocolate sponge cake; it turns out that you need to bake the sponge cake yourself or buy a ready-made one. Alternatively, you can probably take the Recipe Olesya Chocolate sponge cake just reduce the proportion. Or perhaps a moist, soft dough like chocolate muffins would work...

I got out of this situation like this: on our website there are recipes in micro, among them Biscuit in a cup from Verusi. In this case, the recipe is like a godsend. And the suggested serving in her recipe is exactly the required one and a half cups of biscuit chocolate chips. Done in a matter of minutes. Cool the biscuit and crush it into crumbs using your hands (between your palms).

Grind the cookies into crumbs. I use regular crumbly shortbread cookies. Can be ground in a blender. I’m too lazy to dirty the unit, I break the cookies with my hands, put them in a bag, put the bag on a board, level the cookies in one layer on the board, let the air out of the bag, clamp the open edge and hit it with a meat hammer. And we don’t dirty the dishes, at the same time we let off steam, if anything happens.

Make hot chocolate, for example: Recipe Olesya. Or use the powdered store-bought version, brew it in milk and add it to the recipe.

2. Chop the dried cherries, rinse and dry the raisins.
3. Melt the butter, add milk, powdered sugar and honey, stir, preferably with a whisk. Add hot chocolate and cocoa. At this stage, put the whisk aside, a spoon or spatula will help us. Add crushed cookies in 2 additions and mix thoroughly. Add crushed cherries, raisins, biscuit crumbs and pour in alcohol. Mix the mass thoroughly.
4. Prepare the mold, line it with parchment paper.
I use 2 molds - one 13*7, the second 14*9
5. Pour the mixture into the mold. Melt the chocolate in a water bath, cool slightly and glaze the surface of the layer evenly. You can increase the amount of chocolate, the layer of glaze will then be higher, which, otherwise, may not be bad at all. Cover the pan with cling film and refrigerate for several hours. I always do it in the evening, so it’s hard to say how many hours are enough...
6. Cut the frozen layer with a hot sharp knife into 2-3-4 cm squares. Store in the refrigerator in an airtight container.

Option III "Fudge natural, vitamin"
No additional sweetener, just the sweetness of dried fruit, a little cocoa and cream for a juicy, soft and delicious candy...

Ingredients:

Dried bananas (not chips) – 100g.
Dried apricots – 50-60 g.
Dried dates – 100 g.
Hazelnuts – 50 g.
Cocoa powder - 2 tbsp.
Cream cheese (like mascarpone) – 2 tbsp.
Cheese can be replaced with 2 tbsp. heavy whipping cream
Dark chocolate – 100 g.
Coconut flakes and nuts for sprinkling

1. It is necessary to grind dried apricots, bananas and dates until smooth. It's better to do this using a blender. Finely chop the hazelnuts.
2. Add cocoa, cream cheese (or whipped cream) to the chopped dried fruits and stir. Add hazelnuts, stir well.
3. Place the mixture in foil or cling film and form into a sausage. Wrap and put in the refrigerator for several hours (6-7, do it in the evening)
4. After a while, melt the chocolate in a water bath. Remove the block from the refrigerator, cut it with a sharp knife into even pieces, 1.5-2 cm thick.
5. Transfer the preparations to a dish. Prepare coconut flakes and finely chopped nuts. Cover each portion with melted chocolate and sprinkle immediately, alternating between shavings and nuts.
6. Allow the glaze to harden (and this happens very quickly, because the candies themselves are from the cold), remove the candies before putting them in the refrigerator.
7. Store in the refrigerator in an airtight container. (although the period is limited, I think a few days, no more)
8. From this quantity of products I get about 15 pieces of fudge.

Enjoy your tea and the best sweets for your cup of coffee!

Homemade chocolate fudge with hazelnuts and marshmallows is quick and easy. As a result of simple manipulations, you will get a large and viscous chocolate candy with a rich taste and a lot of nuts - all sweet tooths will go crazy about such a fantastic combination!

Total cooking time: 2 hours
Cooking time: 20 minutes
Yield: 10 servings

Ingredients

• chocolate (black and milk) – 2 bars of 100 g each
• hazelnuts – 100 g
• butter – 15-20 g
• liquid honey – 1 tbsp. l.
• rum or cognac - 1 tbsp. l.
• condensed milk – 4 tbsp. l.
• marshmallows – 1 handful
• coarse sea salt - 2 chips. (optional)

Preparation

First you need to prepare the fillers. I fried the hazelnuts in a dry frying pan - in 5-6 minutes they dried out, the skin cracked and almost came off on its own. We peel them, but leave them whole - I consider crushing hazelnuts for sweets a culinary crime! But if you have large marshmallows, you can cut them into 1-2 cm pieces, you will need a large handful, about 30 grams.

I also prepared a mold in advance into which I will pour the chocolate mass - you will need a small mold, square or rectangular (mine measures 12x20 cm), the bottom and walls of which need to be lined with oiled parchment.



In a bowl suitable for a water bath, combine condensed milk, butter, rum, honey and chocolate, broken into pieces. I used 1 bar each of dark and milk chocolate to combine the flavors. You can of course use your favorite type of chocolate if you wish.

Butter should be high fat, from 72%. If you use only milk chocolate, then add about 15 grams of oil so that the candies do not turn out too oily. Try to choose high-quality condensed milk, without vegetable fats, or even better, prepare it yourself.



I placed the bowl in a water bath and, stirring, brought the mixture to a homogeneous consistency so that the chocolate was completely melted. It is extremely undesirable to allow it to boil; you need to slowly heat it in a water bath until the mass becomes homogeneous and plastic. If the mixture boils, the chocolate will not be shiny, and the taste of the dessert will suffer, so do not forget to stir constantly; it is most convenient to do this with a silicone spatula, which allows you to remove the mixture from the walls of the dish.



I removed the finished fudge from the bath and let it cool a little. Then added hazelnuts and marshmallows and mixed.



I poured the mixture into the mold and spread it with a silicone spatula - the chocolate layer should be about 2-3 cm high. I sprinkled coarse sea salt on top, which will highlight the taste of our super chocolate dessert and slightly neutralize its cloying sweetness. Covered the mold with cling film and put it in the refrigerator for a couple of hours.



The chocolate fudge with hazelnuts was removed from the mold, removed from the paper and cut into small pieces.

It is best to store candy in the refrigerator in an airtight container.