I’ve had an opened tin of condensed milk in the fridge for about a month. Thanks to it being so sweet and thick – and that I covered it tightly with a silicone food cover – it was fine to use after all that time.
I wanted to use it up by making something quick, sweet and tasty – almond chocolate fudge! I found the perfect recipe online on the Sweetest Menu blog. I only had half a tin of milk remaining, so I simply halved the amounts.
It was so lovely – just a couple of squares is enough, though – it was very sweet. I think it would also make a delicious icing for the top of a layered sponge; perhaps a chocolate or mocha cake.
Click here to save this almond chocolate fudge recipe to Pinterest
Almond chocolate fudge
2020-05-07 15:10:19
Yields 16
Ingredients
- 300g/10½oz dark chocolate
- 35g/1¼oz unsalted butter
- 300g/10½oz condensed milk
- 1tsp vanilla extract
- pinch of salt
- ½tsp baking soda
- 120g/4¼oz chopped almonds, toasted
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Instructions
- Grease and line a 20cm/8" square baking tin with baking or parchment paper
- In a large mixing bowl, add your chocolate and butter and then place on top of a saucepan filled with about 5cm/2" of water - ensuring the bottom of the bowl doesn't touch the water beneath
- Pop onto a medium-low heat, stirring occasionally until completely melted
- Gradually stir in your condensed milk, vanilla, salt and baking soda and gently stir until it all comes together
- Remove from the heat, throw in your nuts and mix through
- Moving quickly as it will begin to set, pour the chocolate mixture into your prepared pan and gently smooth over the top
- Cover and refrigerate for at least 2 hours or until firm
- Cut into small squares and serve
Notes
- Store in the fridge
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Adapted from Sweetest Menu
Adapted from Sweetest Menu
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