Magic Fudge

Image: Magic Fudge

Note: The images shown here are double the recipe.

• Ingredients
  • 1 can (400g) sweetened condensed milk
  • ~140-160g plain butter biscuits, broken into pieces (e.g. Leibniz biscuits in Germany or Marie biscuits in some other countries)
  • 6 Tbsp cocoa powder
  • 40g butter (~3 Tbsp)
• Instructions
  • Combine condensed milk, butter, and cocoa powder in a pot. Make sure that the pot is relatively large because the biscuits will be added in the end. (Image)
  • Simmer/boil mixture on medium heat for ~6 minutes. Note that it burns extremely quickly, so you have to constantly stir! (Image)
  • Remove the pot from heat when the mixture becomes somewhat stringy. (Image)
  • Add the broken biscuits. (Image)
  • Mix until all biscuits are covered in chocolate mixture. (Image)
  • Put mixture into buttered form and leave to cool. Note: I often just spread it onto parchment paper and smooth the top and sides a bit. (Image)
  • Cut into pieces and store in fridge. Note: Ideally, it should be cooled in the fridge before cutting so the cuts are cleaner, but I usually don't have enough space in the fridge for that.
  • Notes:
    • Some brands of biscuits are so soft that they soak through really quickly when combined with the chocolate mixture. The Leibniz biscuits in Germany are decent, but I prefer biscuits that are a bit harder so the final result isn't as mushy.
    • You may need to adjust the cooking time depending on various factors. If it isn't cooked long enough, the resulting fudge will be too soft.

Source: The recipe was handed down to me, but it may have originally been found in "The Landour Book of International Recipes".