With Easter fast approaching, I decided to make this chocolate coated caramel fudge recipe as gifts. Easter eggs are wonderful, but sometimes a little homemade gift is a lovely change.
I’ve made quite a range of different fudges over the years. This fudge recipe is a favourite of mine because it’s so simple and it makes quite a lot. I made up small boxes and this jar, with a few delicious morsels for the cook 😉
This is a really easy recipe and you don’t need a candy thermometer. It’s also quick to make so you don’t feel like you are slaving away for weeks. I also like that the fudge cuts easily and doesn’t crumble. It’s a beautiful creamy consistency.
- 395g can sweetened condensed milk
- 1 1/2 cups brown sugar
- 80g butter, chopped
- 200g white chocolate, chopped
- 200g dark chocolate, chopped
- 30g coconut oil (or copha)
- Line the base and sides of a 20cm x 20cm square cake tin with baking paper.
- Put condensed milk, sugar and butter in a medium heavy-based saucepan, and stir to combine.
- Cook, stirring continuously with a wooden spoon, over a medium heat for about 10 minutes, or until the mixture thickens and becomes a caramel colour.
- Remove the pan from the heat and allow to cool for a couple of minutes.
- Add the white chocolate and stir until the chocolate is melted and combined.
- Pour the mixture into the prepared tin and allow to cool.
- Refrigerate for 1 hour, or until mixture is firm (or leave out on the bench until it comes to room temperature).
- Melt dark chocolate and coconut oil in microwave, stirring regularly, until melted and smooth.
- Remove fudge from the tin onto a chopping board (I tipped out the baking paper too and used it on the chopping board to stop the fudge sticking).
- With a sharp knife, cut the fudge into four strips.
- Spread the fudge strips all over, until completely covered, with the dark chocolate mixture and place in a baking paper lined container.
- Place in the fridge for a couple hours or leave out on the bench until it sets.
- Then slice the strips into 1 cm wide pieces and serve or place in gift boxes or jars.
You can play around with the chocolate coating if you want to. You could sprinkle your fudge strips with finely chopped nuts before the dark chocolate mixture sets. You could also add chopped pecans or almonds to the fudge mixture if you want to add a crunch.
No need to keep your fudge refrigerated unless you have hot weather. Ideally, fudge should be kept at room temperature (I learnt this from the fudge shop in Mount Beauty – I didn’t know this before).
I love giving gifts that I have made at home. This fudge recipe is so easy to make and impressive when served or presented as a gift. Your friends and family will wonder how you did this!
Have you made any gifts this Easter?
Of course, you could give this fudge as a gift at any time of the year. I’m sure the recipient would gladly receive it no matter what the occasion!
Let me know if you have made gifts for Easter this year.