Phoebe’s Fudge

A Couple of years ago I had the brilliant idea that my students would make something then bring it to class to show us what they did and how they did it.  Lucky for me, I had a class full of budding chefs and  I spent the week chomping through delicious cakes, biscuits and sweets.

Following is Phoebe’s recipe for chocolate fudge which is so smooth and creamy, it’s virtually impossible to stop at eating just one piece!


This recipe is best kept in the fridge.

500g milk chocolate (I use Cadbury’s dairy milk)

1 tin condensed milk

55g butter

1 dollop cream

Slowly melt chocolate in a large, heavy pan, add butter and stir constantly.  Add condensed milk and cream, stirring until you have a smooth, shiny mixture.

Place in a lined tin, cool slightly, then put into the freezer for half an hour.  Remove and place it in the fridge.  Slice into pieces when completely cold and set and keep in a sealed container.


4 Comments Add yours

  1. globethistle says:

    Hey. I’m waiting for a reply on the missing flour n sugar amounts for the pikelet recipe.

    Sent from my iPhone



    1. anghh says:

      Hi there, it’s in there now!


  2. globethistle says:

    I wonder how it would be using real chocolate rather than milk chocolate. I can imagine even more rich and smooth and creamy. I might try a batch before I restart my diet.

    Sent from my iPhone



    1. anghh says:

      Hey! Not sure what the difference is. Milk chocolate is your everyday chocolate as opposed to dark or white. Hope this helps.


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