Any type of chocolate can be used to make a no-bake fudge.
No-bake fudge is a variant on traditional fudge that uses similar ingredients but doesn’t require the use of an oven or stove. There are several different ways to make no-bake syrup, although some of the common ingredients include butter or margarine, sugar, and milk. Semi-sweet or baker’s chocolate is often used to make chocolate sauce, and a variety of fruits and nuts can also be added. The consistency and taste of no-bake fudge can be different from regular fudge since the sugar is not heated and never goes into a soft ball phase during the making process. This type of fudge is typically easier and faster to make than traditional fudge.
Sugar and condensed milk are the main ingredients in no-bake fudge.
One of the general concepts behind confectionery making is that heating sugar to different temperatures affects the consistency of the final product. Low heat results in a syrupy consistency, while high temperatures create the hard crack stage seen in toffee and the brown liquid stage found in caramels. Making traditional fudge involves applying enough heat for the sugar to reach the soft ball stage, which is approximately 240°F (115°C). No-bake or no-bake fudge is a similar product that achieves roughly comparable flavor and texture without the application of any heat.
The basic components of no-bake fudge are sugar and condensed milk. Some recipes call for sweetened condensed milk, while others call for skimmed condensed milk and other similar products. This is the other difference between unbaked fudge and regular fudge, as fudge traditionally uses milk that has not been condensed. To make syrup without baking, butter or margarine is usually added to this mixture. As there is no cooking involved, the ingredients are simply mixed together, placed in a pan and placed in the refrigerator to solidify.
It is also possible to create no-bake chocolate fudge, which typically does not make use of butter or margarine. This type of syrup can use any type of chocolate, from unsweetened baker’s chocolate to sweet chocolate chips. In both cases, the chocolate needs to be melted before adding it to the condensed milk. This requires a microwave or double boiler, which can make this type of syrup take longer than butter-based versions. If baker’s chocolate is used, sugar is usually also added to this type of syrup to sweeten it.