dark chocolate fudge

Salted Dark Chocolate Toffee Fudge is velvety smooth dark chocolate fudge with crunchy toffee bits and flaky sea salt. It&#039;s comes together in minutes with only 5 ingredients!

Salted Dark Chocolate Toffee Fudge

unsalted butter

condensed milk

chocolate

(plus

toffee bits (plus more for garnish)

Line an 8x8" baking dish with waxed paper and spray lightly with cooking spray. Set aside.

Place the butter and sweetened condensed milk in a medium saucepan. Heat over medium low heat until combined, stirring occasionally.

Remove from heat and add the chocolate and teaspoon of sea salt, stirring until smooth. Add the 1/2 cup toffee bits and stir until combined.

Pour the mixture into the prepared pan and spread evenly. Gently press in more toffee bits on top, and sprinkle a bit more flaky sea salt. Chill 2 hours or overnight until set.

Once set, remove from the pan and place on a cutting board. Cut into small squares with a very sharp knife, and store in an airtight container in the refrigerator. Enjoy!

Your search is over for the best chocolate fudge recipe. This easy Dark Chocolate Fudge recipe is everything it says and more. Rich, dark chocolate flavour in an indulgent, smooth fudge and only 5 ingredients.

Easy Dark Chocolate Fudge

sweetened condensed milk

450 g dark (50-70%) chocolate, finely chopped ((1lb))

unsalted butter ((½ cup))

vanilla

sea salt (optional)

Add the condensed milk, chocolate and butter to a medium heavy based saucepan over low heat.

Stir until fully melted then continue to cook over low, stirring often until it thickens and bubbles just start to appear - 5-6 minutes.

Stir in the vanilla and salt (if using), then pour into the baking tin.

Let it sit at room temperature for ½ an hour, then cover with plastic wrap and chill for 2-3 hours until firm.

Need ideas for homemade Halloween candy? My easy recipe for Halloween Fudge is perfect dark chocolate fudge with marshmallow fluff topping!

Sinister Dark Chocolate Halloween Fudge

salted butter

vanilla extract

salt

chocolate chips

marshmallow fluff

red sprinkles

bloody eyeball sprinkles

Line an 8x8-inch baking pan with a sheet of parchment paper large enough to fit up and over the edges (to help remove the fudge from the pan). Set aside.

Place a medium saucepan over medium-low heat. Add the sweetened condensed milk, butter, vanilla, and salt; stir to combine. Cook, stirring continuously, until the butter melts and the mixture is hot but not yet simmering or boiling. Remove the pan from the heat.

Pour the dark chocolate chips into the saucepan. Wait for a couple minutes, then stir until the chips have completely melted and everything is well combined.

Pour into the prepared pan, and use an offset spatula to smooth the top.

Use the back of a spoon or a butter knife to scoop a little bit of the marshmallow fluff. Drag the marshmallow fluff along the top of the fudge very lightly to create spooky streaks.

Sprinkle on the red sprinkles, then place the small and large candy eyeballs all over the top.

Let cool at room temperature until firm, about 3 hours. Refrigerating will help it to cool faster, but may cause the fudge to become a bit dry and crumbly.

When ready to serve, lift the fudge out of the pan and transfer to a cutting board to cut into small squares. Store in an airtight container at room temperature for up to 1 week.

Top 3 dark chocolate fudge recipes from across the web

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Salted Dark Chocolate Toffee Fudge

Easy Dark Chocolate Fudge

Sinister Dark Chocolate Halloween F...

Top 3 dark chocolate fudge recipes from across the web

The most viewed dark chocolate fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Dark Chocolate Toffee Fudge

Easy Dark Chocolate Fudge

Sinister Dark Chocolate Halloween F...

The most viewed dark chocolate fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine