While this was supposed to be the base recipe for more variations to come I decided to add a hint of ginger and a bit of chili to spice it up. The result is sweet, soft, chocolaty and simply delicious.

Ingredients

• 200g chocolate (70% cocoa)
• 160g caramelized condensed milk
• 12g butter
• 1.5g salt
• 1/4 seeded dried habanero chili
• 4g peeled and sliced ginger

Note: the last two ingredients are optional.

Instructions

Let the butter melt in a pot. Add the salt, chili and ginger. Note that you want to remove those two ingredients later on, so do nut cut them but use big slices. Once the butter is melted, remove the pot from the heat and add your finely chopped chocolate. Depending on what stove you have let the butter melt over low heat. Mine does store a lot of heat so I can use the rest heat to melt the butter by just placing it on the still hot plate. Once all chocolate is melted remove the ginger and habanero. Remove the pot from the heat and stir in the caramelized condensed milk. Prepare a fitting form with baking paper and pour in the mix. Distribute it equally and let it cool down for about 4-5 hours in the fridge.

Afterward cut it into nice pieces with a sharp knife.

Tips

The chili and ginger should give the fudge just a hint of flavor, in this recipe they should not define it. In case you want a more spicy or intense taste you could grind a bit of ginger and chili instead. Though for ginger flavor I would rather go with little pieces of candied ginger instead.

In my first try I used store bought condensed milk (non caramelized, the stuff you pour in coffee). Taste wise you cannot compare it to the homemade caramelized condensed milk, though to be honest it tasted better than expected. However, the fudge was way too thin, so you have to remove the amount of condensed milk used (potentially to about 100-120g?). As I was not able to properly cut it after a few hours in the fridge I placed it in the freezer. I ended up wrapping it in cling film and let it sit in the freezer. I just sliced off a bit whenever I felt eating chocolate.

If it is too soft, just freeze it and serve ice cold.