Simple and Quick Milk Chocolate Fudge (with Daim)
This simple and quick milk chocolate fudge is velvety smooth and sweet, with a hit of crunchy Daim bar.ย
I love chocolate. It can’t be denied. In fact, I don’t think there are many chocolate bars I don’t enjoy. Oh, wait. Turkish Delight. No, no, absolutely no. I lived in Turkey for a while, and I really loved their authentic Turkish delight. The British chocolate covered version, not so much. For those of you that are not in the UK and curious, apparently Walmart stock it!
Anyway, let’s not digress too far. Back to something that nobody, ever will find disgusting. This homemade fudge is incredibly simple. No faffy thermometers needed. Just cook up some sugar, milk and evaporated milk, and you’re good to go. If you don’t have Daim bars, just use whatever you do have. Mars, Snickers, Bounty or anything else would be fantastic (actually, watch this space as I have some great ideas for the future).
If you’re someone like me who has tried every, single kind of chocolate going, my simple and quick milk chocolate fudge allows the feeling of something a little different. You could package it up prettily and give it as a gift, too.ย
If this delicious fudge recipe is getting your tastes buds roaring, check out my other sweet treats!
Milk Chocolate and Daim Fudge
Ingredients
- 200g milk chocolate (good quality, not chips)
- 114g Daim (two double bars)
- 300g sugar
- 150ml evaporated milk (not condensed milk)
- 30g butter (salted)
Instructions
- Roughly chop the chocolate and Daim. Place to one side.
- In a heavy pan, heat the sugar, milk, and butter on a medium heat. Wait until it comes to a rolling boil and then allow to cook for a further four minutes. When the mixture begins to turn a slightly darker colour, remove from the heat.
- Slowly stir in the chocolate and Daim (retain a little of the Daim to sprinkle) until it starts to melt.
- Pour into a pan lined with foil (mine is just slightly bigger than an 8" x 8") and smooth out. Sprinkle with the retained Daim.
- Place in the fridge to set (I left mine overnight to ensure it had set, but it doesn't need to be that long).
- Slice into squares and enjoy! If you prefer a firmer fudge, keep it in the fridge. If you like it soft, it can just be kept in an air-tight container on the kitchen counter.
Are you supposed to melt the chocolate before adding to the mix? I followed this recipe to the letter but mine solidified as soon as the chocolate was added and changed to a really strange consistency! X
Hi Anna,
Sorry to hear you had problems with this recipe. It sounds like your chocolate seized, which can happen for several reasons. Did you remove the pan from the heat before adding the chocolate? What kind of chocolate did you use? Chocolate in a block (and cut into chunks) works best for this recipe because it contains more sugar and fat, which helps stabilize it. Dark chocolate is more prone to seizing (because it has less sugar and more cocoa solids). Poorer quality chocolate, like chocolate chips used in baking, often have stabilizers, but this can cause the mixture to clump.
The pan should be off the heat when you add the chocolate, and you should stir slowly, allowing the chocolate and Daim to melt. It is also important to use evaporated milk (not condensed).
If chocolate seizes again, try adding one or two tablespoons of butter. Make sure the chocolate is off the heat and quickly beat in the butter. This usually restores the chocolate to a glossy, smooth mixture.
Hope this helps!