Two Ingredient Fudge Featuring Caramelized White Chocolate

This two ingredient fudge is as easy as it gets. All you need is chocolate and either sweetened condensed milk or caramelized sweetened condensed milk, also known as dulce de leche. Two parts of chocolate to one part of milk. Can't get any simpler than that. What kind of chocolate, you ask? Any kind you like. I've used the whitest of white, milk, dark and super dark chocolate with success. This instructable will focus primarily on using caramelized white chocolate. Lets get started.

To caramelize white chocolate you simply roast it in an oven. It's not complicated, but is is a little time consuming. If you are starting out with a block of chocolate cut in into small pieces and spread it out on a parchment covered oven pan in a thin layer. Put the pan in an oven at 120 C, or 250 F.

Every five to ten minutes, take the pan out of the oven and give the chocolate a real good stir. Like, really, get in there and stir it up. The chocolate on the bottom will be hotter than the chocolate on the top and you want that heat to be evenly distributed. I found a bench scraper to be the best tool, just be careful not to shred the parchment. Once you've scraped and stirred it good enough spread it out again and put it back in the oven.

After about 50-60 minutes it should be done. I say should as not all oven behave. Mine took more like 120 minutes and I had to increase the temp first to 130 and then to 140 C. I think my oven run on the cold side. If you do turn the temp up you have to monitor the chocolate very carefully, else it might burn.

During this process the chocolate will change in texture from smooth, to grainy and icky looking, back to smooth. Taking pictures with your phone makes it really easy to see the gradual change in colour, from plain white, to a lovely caramel.

Once the chocolate is done you can allow it to cool to room temperature or use it immediately. If you do let it cool try your best not to eat it all before making the fudge. My resolve failed, I did more than just taste it. It's so good.

So good.

To make the fudge, weigh out and melt your chocolate and mix it with the milk. Give it a stir and tip it out into your lined container. Easy right? Well, I hit a bit of a snafu here.

The fat started to separate from the rest and it looked outright disgusting. I figured my best choice of action here was to pour out the visible fat and pat the fudge dry with some lint free paper towels and I think it worked out just fine. This problem occurred when I mixed the chocolate with the sweetened condensed milk, so I tried it again using dulce de leche and there was no issue then. Weird.

I have no idea why it did that. The issue may be with the brand of chocolate or with the brand of milk or both. But it tastes fine, so I guess it's fine.

Before the mixture fully set i sprinkled some flaked sea salt on top to balance out the sweetness.

Like I stated earlier, you can use any type of chocolate you like. Keep in mind the the sweetened milk is, well, sweetened and that no matter the type of chocolate you use, the fudge will be very sweet. To counter that sweetness adding some salt to the fudge is recommended. You can also add any flavour you want. Think pepper mint oil, orange zest, chopped nuts, dried fruit. A few drops of rum or whiskey perhaps, but be careful not to add to much liquid.

In the pictures above you see all combination of white chocolate, caramelized white chocolate, dulce de leche, and sweetened condensed milk. As well as dark chocolate with sweetened condensed milk flavoured with coffee, dried chilli and sea salt. Also, white chocolate with sweetened condensed milk flavoured with powdered liquorice root.

All is good.

The basic recipe is as follows:

• 200 gram or 7.05 oz of Chocolate
• 100 gram or 3.5 oz of Condensed/Caramelized Milk
• Salt, a pinch (Optional)
• Other flavour of your choice (Optional)

Melt the chocolate and mix it with the milk. Optionally mix in any additional flavours of your choice. Turn the mixture into a container lined with parchment paper or aluminium foil. Allow to firm up and then cut into bite sized pieces. The fudge is super sweet and a small bite goes a long way. If cut into 20 pieces each one hold roughly 70 kcal. Good thing it's only Christmas once a year.

This recipe can of course be scaled up or down to fit your preferences. The fudge will stay fresh in room temp for a few day. You can store it in the fridge for about one week, or in the freezer for several weeks.