Creamy, dreamy, chocolate celebrations fudge recipe, made with the chocolates from your favourite selection box and just two other ingredients. My celebrations selection box fudge is perfect for sharing, gifting, or keeping it all to yourself!
Everything You Need To Know
Celebrations Fudge!
It wouldn’t be Christmas or any other celebration without the chocolate selection box, would it, and this fudge makes the most of them. Everyone has their favourite from their preferred chocolate assortment.
This easy fudge showcases your favourite chocolates and makes them go a bit further, or makes an outrageously delicious alternative to chocolates.
We’ve all seen those fancy bars of fudge at the craft fair, with chunks of popular chocolate bars. They can be quite pricey, so it’s good to know that making your own is both easy and affordable.
My recipe for celebrations fudge produces deliciously soft, meltingly smooth chocolate fudge, wrapped around your favourite chocolates. I chose Celebrations because they are one of our favourites mixes, but also because I think this fudge is perfect for celebrations of all kinds. Make it for Christmas, Easter, birthdays or any time you want to indulge!
It’s time to unleash your inner Willy Wonka and make something scrumdiddlyumptious!
Why make this selection box fudge
- It’s easy, fuss free and effortless, and needs just a couple of minutes hands-on time.
- It is a neat twist on the Christmas tub of chocolates, and makes them go further if the tub is running low.
- It’s delicious.
- There’s no mess (which is more than you can say for most confectionary recipes).
- It’s so easy to scale up or down.
- One basic technique suitable for stove top, microwave or slow cooker.
- Aside from the chocolates, you need just two essential ingredients that keep for ages in the store cupboard.
Leftover chocolates fudge ingredients
- Condensed Milk – One regular can of sweetened condensed milk. Make sure you use condensed milk and not evaporated milk. A standard can is 397 g / 14 oz in the UK, the USA and Australia.
- Chocolate – Either dark or milk chocolate, the same weight as the condensed milk. We like a mix of dark and milk chocolate.
You don’t need expensive chocolate for this, and I tend to use supermarket own-brand. This recipe is very forgiving, so a little more or less chocolate is just fine. If you want to make white chocolate fudge, you will need about 20% more chocolate, so 500g to one can of condensed milk.
You can also use chocolate chips or buttons, but these tend to be much more expensive by weight than bar chocolate so it seems a bit of a waste.
- Chocolates – A selection of about 30 of your favourite chocolates. You want to avoid anything with a runny or very solid centre, so no liqueurs, liquid caramels, hard toffee or whole nuts. You can pick just your favourite or go for an assortment.
How to make assorted chocolates fudge – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips where I will show you how to make this celebrations chocolate fudge recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
First prepare the mould. Line an 8″ square baking tray with parchment paper. I much prefer the foil backed parchment, as it stays put when you fold it. It costs a few pennies extra, but I think it’s worth it.
Alternatively, two 6″ x 4″ plastic takeaway trays will also work. These don’t need lining.
Give the parchment or trays a quick spray of cake release spray to make it easier to get the fudge out. If you don’t have a spray, use a few drops of flavourless oil and a pastry brush, or a piece of kitchen paper to spread it.
Step One – Unwrap the chocolates and arrange in the prepared baking tray. Try to space them out, and mix them up so you have different flavours next to each other. Reserve 5 or 6 of the chocolates to decorate your fudge.
Step Two – Break up the chocolate and put it into a medium (8″ / 20 cm) saucepan. Pour the condensed milk over the top, giving the can a good scrape so that you don’t waste any.
Step Three – Heat gently, stirring all the time until all the chocolate is melted and you have a smooth fudge mixture.
Step Four – Pour over the chocolates and smooth with a spatula, or back of a spoon. Give the pan a few gentle taps on the work top to get rid of any air bubbles, and to make sure the chocolates are completely surrounded by the fudge.
Step Five – Cut the remaining chocolates into 3 or 4 slices and press into the surface of the soft fudge to decorate.
Put your chocolate selection box fudge in the fridge to set for a few hours or overnight.
Step Five – Lift the fudge out of the baking tray on the parchment and cut into squares with a good heavy knife. Pack into airtight containers and keep in the fridge.
Variations
- Vanilla Leftover Chocolates Fudge – Add 1 tsp vanilla extract to the melted fudge mix and beat in well. Use extract rather than essence. It tastes so much better.
- White Leftover Chocolates Fudge – To make white chocolate fudge, you need 25% more chocolate, so 500 g of chocolate to one 400 g can of sweetened condensed milk.
- Top white celebrations fudge with sprinkles and/or use a dab of gel food colouring for a pretty finish.
- Make in the microwave by following my recipe for microwave chocolate fudge
- Make in the Slow Cooker – If you want, you can make the fudge in the slow cooker. Instead of following steps 2 and 3 above, put the condensed milk and chocolate in a Pyrex jug and stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the jug. Set the cooker to low. Leave the lid off and stir occasionally until the mixture warms and the chocolate melts into the milk. Then pour it over the chocolates in the tray.
Storage
You chocolate selection fudge will keep in an air tight container in the fridge for several weeks, so there is no need to freeze it.
If you are planning on storing it, cut into slabs. Then cut it into pieces just before serving as the texture of cut open chocolates will change with time in the fridge.
Take it out of the fridge and bring it up to room temperature before serving.
Hints and Tips
- The recipe will produce a solid, melt in the mouth creamy fudge. Lower cocoa solid chocolate will produce a softer fudge. If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Be careful not to overheat the chocolate because this will spoil the fudge. Be patient, as it really doesn’t take very long.
- This celebrations fudge recipe is particularly good for making with children. There is no boiling sugar involved, so why not let them set up Wonka’s chocolate factory or Honeydukes sweet shop at home!
FAQS
NO! Some people do get confused about these products but evaporated milk is completely different from condensed milk. It is less concentrated and too runny. It won’t work.
You can use white chocolate in this chocolate selection box fudge recipe, but you do need to increase the quantity of chocolate by 25%. Be extra careful when melting. White chocolate seizes easily.
Yes. Just choose your favourite candy bars and slice them up. You could also use other chocolate boxes. Quality Street, Roses, Dairy Milk. Just take your pick. Avoid any too hard, or too runny centres.
More delicious fudge recipes
- Coffee Chocolate Fudge – just three ingredients for this delicious mocha fudge.
- Mini Egg Fudge – an Easter favourite with just three ingredients.
- Chocolate Orange Fudge – with a secret ingredient to make it even better!
- Christmas Fudge – Three ingredient chocolate fudge with mincemeat
- Biscoff Fudge – White chocolate biscoff fudge with crunch biscoff biscuits and a crumb layer.
For more on easy ways to make fudge, read my post on how to make easy fudge. You can find more recipes waiting for you to explore in this collection of easy fudge recipes.
Leftover Chocolates Fudge (Celebrations Fudge)
Ingredients
- 1 can (14 oz) condensed milk (400 g / 300 ml)
- 400g (14oz) Chocolate (Dark or milk)
- 30 Chocolates
Instructions
- Line a 8" tin or flexible tray with baking parchment. Unwrap the chocolates and lay them out in the bottom of the tray, making sure they are well mixed. Reserve a few chocolates to decorate at the end.30 Chocolates
- Break up the chocolate and put it in a saucepan. Pour the condensed milk over the chocolate.400g (14oz) Chocolate, 1 can (14 oz) condensed milk
- Warm gently over a low heat, stirring until the ingredients are well combined.
- When you have a smooth, even fudge mixture, pour it over the chocolates. Tap to make sure the chocolates are fully covered, and smooth over the top.
- Slice the reserved chocolates and press into the top of the fudge.
- Place the tray in the fridge to set. This will take at least a couple of hours.
- Lift the fudge out of the mould using the parchment and cut into squares. Store in an airtight container in a cool place.
Notes
- The recipe will produce a solid, melt in the mouth creamy fudge. Lower cocoa solid chocolate will produce a softer fudge. If you need to firm it up, cut into squares and spread out on a chopping board. Then leave the fudge uncovered in the fridge overnight.
- Be careful not to overheat the chocolate because this will spoil the fudge. Be patient, as it really doesn’t take very long.
- This recipe is 2 Weight Watchers points per portion
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