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chocolate chip fudge stacked on a wooden board
cookingwithmykids

Chocolate chip fudge

Chocolate chip fudge takes our favourite chocolate fudge recipe to the next level with the addition of delicious chocolate chips. It's such a simple no boil recipe anyone can make it (even children).
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Prep Time 20 minutes
Setting time 4 hours
Total Time 4 hours 20 minutes
Servings: 25
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 101
Ingredients Equipment Method

Ingredients
  

  • 300 g (1 ⅓ cup) milk chocolate
  • 200 g (1 ⅛ cup) white chocolate
  • 397 g tin condensed milk
  • ½ teaspoon vanilla extract
  • 150 g (1 cup) chocolate chips we added a mixture of white and milk chips plus more for decorating.

Equipment

  • 8 inch baking tin
  • Digital scales
  • Heatproof bowl
  • Spatula

Method
 

Before you start, pop the chocolate chips in the freezer so they're less likely to melt in the fudge.
  1. Line an 8 inch (20cm) square baking tin with baking/parchment paper or tin foil.
Melt the fudge ingredients together
  1. Weigh the chocolate out, break it up and add it to a heatproof bowl. Then pour in the condensed milk.
    Then, add the vanilla extract.
  2. Put the bowl over a pan of simmering water (a double boiler).
    Melt everything together, stirring all the time until it comes together in a nice smooth consistency. Be careful as the bowl will heat up a bit as the fudge ingredients melt.
Make the chocolate chip fudge
  1. Remove the fudge from the heat leave it to cool for a minute or two. Take the chocolate chips out of the freezer and add them to the fudge. Stir them all in so they are mixed through. Try not to mix them too much as you're more likely to end up with a marbled chocolate effect.
  2. Pour the chocolate chip fudge into your prepared baking tin. Press it into the edges and cornes and smooth it down with a spatula or the back of a spoon.
  3. Sprinkle some more chocolate chips on top. If you need to, press them in gently so they stick to the fudge.
Leave the chocolate chip fudge to set
  1. Cover your fudge in cling film/ glad wrap and leave it to set. Once it has cooled down a bit, pop it in the fridge for a few hours to set completely.
    Once it has firmed up, cut it into small pieces with a sharp knife (this is a job for grown ups).