Homemade Chocolate Fudge


With only a few days to Easter, the shops are bursting at the seams with Easter eggs and Spring related products; however if you want to step away from the traditional chocolate egg this year, then I have a treat for you. This chocolate fudge recipe is unbelievably simple to prepare, and the finished sweets are so tasty and presentable people won’t believe you made them yourself. One batch can make over 50 pieces of fudge depending how big or small you cut your squares, and packaged up they make the perfect, inexpensive seasonal gift for friends, family or little ones. I got my bags and labels from Tiger and these little cellophane Easter sweet bags from the poundshop; honestly these are so easy to put together and look really impressive when they are finished!



  • 400g of white/milk/dark chocolate*
  • 1 can of condensed milk
  • 25g butter
  • 100g icing sugar
  • Sprinkles/crushed nuts to decorate.




  1. In a medium pot, melt the chocolate and butter over a low heat until smooth.
  2. Remove from the heat and pour in the can of condensed milk, using a hand whisk (or a wooden spoon) to mix it through.
  3. Add in the icing sugar gradually, mixing thoroughly each time until the mixture is fully combined and you end up with a sticky consistency.
  4. Pour the mixture onto a flat baking tray, lined with cling film and then parchment paper; smooth it out evenly over the tray. Add desired decorations and gently press them into the fudge with the tips of your fingers.
  5. Allow the fudge to set over night in the fridge before cutting into bitesized pieces.




*Be sure you choose a chocolate that is suitable for melting; most branded chocolate has a chemical added that stops it melting smoothly so as to prevent it from melting in the shop, which will cause it to form a gooey lump rather than melting into a liquid. I recommend that you use a high quality cooking chocolate.