Amarula Chocolate Fudge
Amarula Chocolate Fudge always felt like a treat reserved for special moments — the kind of sweetness that appeared around holidays, school breaks, or those rare afternoons when someone felt generous enough to make "just a small batch."
Ingredients
- 200 g caster sugar
- 125 ml Amarula cream liqueur
- 400 g sweetened condensed milk
- 125 g unsalted butter, cubed
- 300 g dark or milk chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
Method
- Line a 20 × 20 cm square tin with baking paper.
- In a medium thick-bottomed saucepan, combine the condensed milk, sugar and butter.
- Heat very gently, stirring, until the sugar dissolves and the butter melts.
- Bring to a gentle simmer and cook for about 15–20 minutes, stirring continuously, until the mixture thickens and reaches soft-ball stage (a little dropped into cold water forms a soft, pliable ball). Keep the heat low so it doesn't burn.
- Remove from the heat, stir in the chopped chocolate until melted and smooth.
- Add the Amarula, vanilla and a pinch of salt; stir until fully combined and glossy.
- Pour into the tin, smooth the top and chill in the refrigerator until set (at least 2–3 hours, or overnight).
- Lift out on the baking paper and cut into squares.
- Store in an airtight container in the fridge.