For what set out to be fudge, this recipe can only be described as a fudge-a-like (or fudge-a-like chocolate bites if you choose to make the whole cupcake-style thing). I was close to horrified to find out the amount of sugar used in some recipes! I wanted to make some fudge that required no cooking (the fudge that you leave to set overnight), and wasn’t too high in sugar. I couldn’t really find a recipe so I loosely followed the basic fudge recipe, but with less of the bad stuff, and kind of just…went with it. The end result was something a little squidgy and softer than usual fudge, in my mind it’s a kind of cross between fudge and buttercream (fudgercream…yes!), but it tastes nice (for all the sweet-tooth’s amongst us) so decided to share it here…enjoy!
Time to set:
16 Cupcake cases (or can be cut into squares)
You will need…
🌸120g icing sugar
🌸40ml sweetened condensed milk
🌸5 heaped dessert spoons plain flour
🌸100g milk chocolate bar (or 2 bars for two layers of chocolate)
How to make:
1) Put the butter, icing sugar and condensed milk into a bowl and mix well with a wooden spoon. Mix until you get a smooth consistency; aim for it to be like buttercream.
2) Spoonful by spoonful, add the flour and mix after every added amount. When finished, it should resemble a dough-like mixture.
3) At this point, you could put it into a square-based tin, or a different container/mould, and refrigerate for around 1 hour (note that the ‘fudgercream’ will not harden to a usual fudge consistency, but will be a little softer), and after it has set, cut into squares etc.
4) If you are wanting to make cupcake-style layered ‘fudgercream’ bites however, put enough mixture into the cupcake cases to cover the bottom, about 1cm thick. Pat the fudgercream down with your finger to make it flat. Refrigerate for around 1 hour.
5) For the chocolate layer(s), after the fudge has been refrigerated, break the bar into pieces and put in a microwaveable dish. Heat on full power for 1 minute and then stir. Return the bowl into the microwave and heat for 30 seconds, then stir, 15 more seconds, and stir.
6) Take 1 teaspoon of chocolate and push around the top of the fudgercream, until completely covered.
7) Add any toppings, I used mini marshmallows but you could use things like jellies, fruits, etc.
8) Refrigerate for around 30 mins until the chocolate is solid.
After making these, I realised it would’ve possibly been a better idea to do a layer of chocolate first, then fudgercream, then maybe even another layer of chocolate, to give them more structure and solidity rather than having a squishy base. It is up to you how to set them out, all ways probably still taste wonderful.