White and Dark Chocolate Fudge

Shab's always gives me the best recipes. This fudge was so yummy , i had to taste as soon as it was made....just licked it off the spoon , even though it was hot. I made it with only dark chocolate the first few times. This time i mixed white and dark chocolate and i liked that better.

CHOCOLATE FUDGE

Total Time :  15 minutes

Serves : 10-15

Level : Easy

Storage : 4-5 days in airtight container , store in fridge

Ingredients :

2 tbspns butter

1 tin condensed milk (sweet)

1 cup sugar (or more according to your taste)

1 cup marshmallows (optional)

300gms cooking chocolate (dark & white, 150gms each)

3 cups chopped dry fruits (optional) -  cashews, walnuts, almonds, raisins (unchopped)

1 tspn salt

Equiment : Cookie Cutters , Moulds (any shape)

Method :

Keep the ingredients ready before you start, since they all have to be added quickly and the fudge thickens fast. No need to chop raisins. Keep the containers(greased with butter) in which you are going to pour the fudge ready before you start cooking. A flat container is better since the fudge layer should be thin , 1 inch or little more in height. Easier to cut when the layer is not thick.

DRY FRUITS & MARSHMALLOWS

WHITE & DARK CHOCOLATE

In a pan/wok melt the butter and add the condensed milk to it. Stir well . Then add the sugar to taste and keep stirring until it comes to a stage of rapid boil (low-medium flame)

 Take pan off the fire and add marshmallows (tastes better with marshmallows) and stir until they melt

                                 

Put it back on the stove. Add the chocolate pieces and chopped dry fruits , stir well and fast as it thickens quickly

                              

                                 

Then add salt and stir quickly and mix well

Pour the mixture on greased trays and refrigerate for 2 hours

Pour some in greased butterfly moulds . You can use any mould of your choice

Then cut it into small pieces and serve. You can decorate the top with sprinkles or castor /icing sugar. I cut the fudge into different shapes using cookie cutters. You may have to wait a bit after removing from refrigerator , since its hard , cut when little soft. Should not be too soft , otherwise you'll find it difficult to cut. 

Place the cutter on the fudge. Press down till the bottom. Lift and place on a plate

Lift cutter to release chocolate piece

You can eat the remaining fudge ;-)

The butterfly moulds :

I make this yummy fudge every few months....it is scrumptious !!!

Notes : You can make the fudge without marshmallows, dry fruits. Tastes better with them

I used  50gms more of chocolate, you can increase the quantity if you like

If you want a rich dry fruit taste , add more than 3 cups dry fruits