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Bake Fresh

Bake Fresh

April 25, 2012 · 5 Comments

Quick Chocolate Fudge

Chocolate· Desserts

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Today we are making easy and quick easy chocolate fudge without condensed milk. Last week I had some chocolate left over from my decorative cake projects (more on this at www.bakefresh.net) and I had to fix it before it goes bad. I decided to make some quick chocolate fudge. I have very fond memories of chocolate fudge. My mum always used to get us some on our way to our grandparents home which me and my sister used to love both the fudge and the trip.easy chocolate fudge recipe without condensed milk

The best thing about this no-bake quick chocolate fudge is that it takes only few ingredients and is very easy to put together. My sweet tooth son loved them too as you can see in the pictures. Don’t forget to add in your favorite combination of toasted nuts and dry fruits. Unexpected guests? You can prepare it in a jiffy. Enjoy!

Recipe Card

Easy Quick Chocolate Fudge
2020-02-09 13:35:32
Serves 18
Chocolate fudge that is no bake and does not need condensed milk
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Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Prep Time
10 min
Cook Time
10 min
Total Time
1 hr
Ingredients
  1. 9 ounces/250 grams Dark Chocolate [I used 62% cocoa]
  2. 4 tablespoon Evaporated Milk
  3. 2 tablespoon butter
  4. 3 cups Icing Sugar
  5. 1/2 cup Mixed nuts (hazelnuts, almonds, pecans ,walnuts)
  6. 1/3 cup Sultanas/Golden Raisins
Instructions
  1. Pre-heat oven at 350 F. Place chopped nuts on a baking sheet and bake them in oven for 5-8 minutes until toasted and fragrant.
  2. Lightly grease a 6 inches square cake tin or 7 inches if using nuts and raisins.
  3. Melt chocolate with butter and evaporated milk over a pan of simmering water until all ingredients are well combined. The heat proof bowl should not be touching the water. Stir continuously.
  4. Alternately you can microwave in 30 seconds interval stirring continuously.
  5. Mix in nuts and raisins if using.
  6. Add icing sugar 1 cup at a time till paste/dough forms. You might use 2 or 3 cups.
  7. Mix in the nuts and dry fruits.
  8. Press in prepared pan and chill until firm.*
  9. Cut them in to 1 inch square.
Notes
  1. *Its best to take it out at room temperature before cutting.
By Nadia
Adapted from What’s cooking chocolate by Jacqueline Bellefontaine
Adapted from What’s cooking chocolate by Jacqueline Bellefontaine
Bake Fresh https://bakefresh.net/
 

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Previous Post: « Tiger Bread with Daring Bakers
Next Post: Delicious Banana Nut Muffins »

Comments

  1. Tina says

    April 26, 2012 at 5:19 am

    Perfect and delicious.

    Reply
  2. Linda Burt says

    June 3, 2012 at 11:54 am

    Wow, I love it! You are inspiring!!! I just found your blog, I like it because i was seeking for such type of info.
    I hope it benefits all one who land up here.
    Thanks for sharing!!
    http://all4payday.com

    Reply
  3. Girls Games says

    August 3, 2012 at 12:03 pm

    My god that chocolate fudge looks so delicious 🙂 I hate diet :(((

    Reply
  4. Jacqueline Bellefontaine says

    April 26, 2016 at 9:36 am

    Hi Just fond your blog (it’s lovely) and this post. I’m the author of What’s cooking Chocolate and so pleased that you liked the recipe. Im now blogging recipes myself would love to know what you think of my blog.
    jacqui xx

    Reply
    • bakefresh says

      June 9, 2016 at 12:52 pm

      great, thanks, nice blog there

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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FOLLOW US ON INSTAGRAM @BAKEFRESH

"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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