I’ve been experimenting with a few fudge recipes lately thanks to an exciting client project I’m working on, so I was inspired to whip this batch up as a birthday gift for my chocolate-adoring Dad.
It also felt like a good idea to publish this recipe for Nachtmusik Chocolate Liqueur Fudge during a week where I’m celebrating all things chocolate, as well as the fact that fudge is clearly very popular!
After I posted a picture of the fudge I’d made as part of the client project mentioned above, people went a little crazy on Instagram and started demanding the recipe. I’m talking endless DM’s pleading for it. Unfortunately, I wasn’t able to share that specific recipe because it’s not mine to share but I heard you!
Hopefully this one will keep the rabid fudge fans happy for a while.
I’m also going to be launching an Instagram Giveaway once I reach 4000 followers (a big milestone for me), and the prize will include a jar of this fudge along with a curated collection of really beautiful prizes from a few of the brands I’ve worked with over the past year.
You’ll be able to enter on Instagram, but make sure you’re following my account!
Nachtmusik Chocolate Liqueur Fudge
I can’t stress this enough when it comes to making fudge, but you HAVE to cook it at the right temperature and for long enough. Like most things in life, good fudge takes time and shouldn’t be rushed. You’re also going to need a candy or sugar thermometer to properly make this because you need to be able to monitor the temperature and make sure the sugar cooks properly.
It’s also important to remember to be extremely careful when working with hot sugar because it’s really dangerous and can burn like a mofo. That means no licking of spoons or sticking your finger into the mixture.
- 200g milk chocolate, chips or grated
- 1 small tin condensed milk
- 160g white sugar
- 120g butter, diced
- 125g golden syrup
- 80g Nachtmusik Chocolate Liqueur
- 1/4 tsp salt
- Line a square or rectangular baking tin (mine is the perfect size at 26 x 16 x 5cm) with baking paper.
- Place the condensed milk, sugar, butter, golden syrup, Nachtmusik and salt in a heavy-based pot with high sides and bring up 100°C while stirring continously (use the thermometor to measure this), cooking for around 10 minutes.
- You then need to increase the temperature to between 115°C – 120°C, continuing to stir and cooking for 20 more minutes.
- You’ll need to work fast from the next step onwards…
- Remove the pot from the heat, add the chocolate and stir until completely melted.
- Quickly pour the mixture into your prepared tin (you need the mixture to be melted and glossy when doing this) and smooth over the top with a pallet knife or the back of a spoon. Do not mix the fudge once it’s in the pan!
- Allow fudge to cool for at least 2 hours before popping into the fridge to set overnight before cutting into pieces.
- Store in an airtight container or glass jar, if it lasts that long after cutting it.