Have you ever tried the fudge? It is a typical dessert of Great Britain and the United States, with a soft and almost creamy consistency, made with a few simple ingredients and without cooking. Born towards the end of the 19th century, they do not have a unique recipe: each area and each family has its own version of this delicious sweet. Excellent to prepare to always have a dessert available after a meal or as a sweet treat during the day, everyone likes Fudge. Here is our recipe in the simplest version with only 2 ingredients, but a lot of goodies.

Preparazzjoni

1

To prepare the Fudge, start chopping the dark chocolate with a sharp knife.

2

Place the chocolate chips in a saucepan or bowl suitable for cooking in a bain marie, to be placed in a larger pot with water. Place on the stove and melt the chocolate.

3

Once the chocolate is completely melted, add the condensed milk and mix well, with a spatula or wooden spoon, to completely mix the two ingredients.

4

Remove from the heat and pour the Fudge mixture into a rectangular pan (15×10 cm), reaching a thickness of about 2 cm.

5

Place the pan in the refrigerator to harden the chocolate for at least 2 hours.

6

Once the Fudge dough is well firmed, remove it from the refrigerator and make cuts with a sharp knife to form 15 squares (but if you prefer to make them smaller, more will come out).

7

The fudge are ready to be taken, arranged in serving saucers or in colorful cups, decorated with two mint leaves on the surface and, finally, served.

aċċessorji

• Sikkina qawwija
• Qtugħ
• Two pots of different sizes (or a pot and a bowl for cooking in a bain marie)
• Wooden spoon or silicone spatula
• A scoop
• Baking cups (optional)

Għajnuniet u tricks

• The preparation of Fudge does not require special kitchen tools, so much so that it is possible to make them with a simple pan. But if you want to give them particular or more defined shapes, you can also use special molds for chocolates.
• Fudge also lend themselves well to being imżejjen with chopped hazelnuts, almonds or other dried fruit to taste. In this case, do it before storing them in the refrigerator to harden so that they adhere better to the dough.
• With the doses indicated in our recipe you can also make a greater number of Fudge simply by cutting them into smaller portions, as if they were pastries. And if you are a guest of friends or on the occasion of a holiday you want to make a good impression, you could also pack them and give them away.
• Fudge does not have a single recipe, but there are many variations and reinterpretations. For example, you can prepare Fudge with white chocolate or milk chocolate; or, with the addition of other ingredients such as caramel, butter, dried fruit to taste, coffee, rum. You can also add a few drops of vanilla extract to spice up the candy more. In short, there are infinite variations that meet any type of taste.

ħażna

Store the Fudge in the refrigerator closed in an airtight container and consume them fi żmien ġimgħa. Once removed from the refrigerator, let them return to room temperature before consuming them in their right consistency. We do not recommend freezing this dessert instead.

storja

The Fudge would be born around 1886 fl-Istati Uniti, and more precisely in New York. In those years recipes for their preparation began to be advertised in many periodicals and probably their popularity grew so quickly because at that time the prices of refined sugar began to drop, allowing you to cook desserts even at home. Furthermore, this dessert did not require any special preparation tools.

Due to their cheapness and ease of manufacture, the Fudge were largely prepared by female students, in the American women’s colleges, who then resold them. How do you know? There are testimonies about it for the diaries of some of them in which they noted their earnings and the quantities of sweets produced and sold.