Rolo Chocolate Fudge

Overview

Rolo Chocolate Fudge on a white plate

Rolo Chocolate Fudge

By Amy // Posted Apr 3, 2022 // Category No Bake, Bars and Slices

My Rolo Chocolate Fudge is very decadent, also it has a good soft and chewy texture. It is incredibly quick and easy to make, perfect if you need to make something last minute.

I made this fudge using Rolo Bites at the supermarket. I love how you get pockets of oozing gooey caramel with each bite of fudge. 

The fudge is also good on its own, simply omit the Rolos!

Check out my favourite bar and slice recipes.
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tips

1. Ingredients

I used Cadbury’s dark melting chocolate for this recipe. Each bag is 250 gr, so you would need two. I used 2 bags of Rolo Bites for this recipe, they’re essentially smaller Rolos. If you can’t get them, using normal Rolos would be fine. You just need around 240 grams worth of them.

2. Equipment

I used a square tin (20cm/8 inch) with some baking paper for this recipe. You also need a double boiler (bain marie) which is essentially a small pot filled with a little water with large heat proof bowl on top. You melt the chocolate slowly inside the large heat proof bowl. This ensures that the ingredients melt gently, something that chocolate needs to avoid scorching. You also need a spatula. 

3. How do I melt chocolate well?

When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth. 

4. Microwave it instead

Instead of using a double boiler, you can place the ingredients (chocolate, condensed milk and unsalted butter) into a heat proof large bowl or measuring jug. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. 

5. Getting clean cuts

Your fudge should be cut once it is cold. Dip a chefs’ knife in hot water and wipe, then cut the fudge. You should dip it in hot water, then wipe before cutting it each time.

RatingDifficultyBeginner

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Yields16 Servings
Prep Time15 minsTotal Time15 mins

 500 g dark melting chocolate
 75 g unsalted butter
 400 ml condensed milk (one can)
 ½ tsp vanilla extract
 240 g Rolo Chocolate Bites (2 bags)

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.

2

Using a double boiler (bain marie with heatproof large mixing bowl), melt the chocolate, butter and condensed milk over a low heat. Stir often with a spatula. Add the vanilla extract once all the chocolate has melted and mix well. Take off the heat and set aside.

3

Scatter half of the Rolos from one bag (60gr) onto the bottom of the lined tin, then place half of the chocolate fudge mixture on top. Scatter the remaining Rolos (60gr) on top of the chocolate fudge in the tin. Place the remaining fudge into the tin. Open the last bag of Rolos (120gr) and scatter on top of the fudge. Cover and place in the fridge for around 2 hours.

4

Cut the fudge into 25 pieces. Store in an airtight container at room temperature for 4 days and the fridge for up to a week. Best served at room temperature so it's soft and more fudge like in consistency.

Ingredients

 500 g dark melting chocolate
 75 g unsalted butter
 400 ml condensed milk (one can)
 ½ tsp vanilla extract
 240 g Rolo Chocolate Bites (2 bags)

Directions

1

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Set aside.

2

Using a double boiler (bain marie with heatproof large mixing bowl), melt the chocolate, butter and condensed milk over a low heat. Stir often with a spatula. Add the vanilla extract once all the chocolate has melted and mix well. Take off the heat and set aside.

3

Scatter half of the Rolos from one bag (60gr) onto the bottom of the lined tin, then place half of the chocolate fudge mixture on top. Scatter the remaining Rolos (60gr) on top of the chocolate fudge in the tin. Place the remaining fudge into the tin. Open the last bag of Rolos (120gr) and scatter on top of the fudge. Cover and place in the fridge for around 2 hours.

4

Cut the fudge into 25 pieces. Store in an airtight container at room temperature for 4 days and the fridge for up to a week. Best served at room temperature so it's soft and more fudge like in consistency.

Rolo Chocolate Fudge
Nutrition Facts

Servings 16


Amount Per Serving
Calories 390
% Daily Value *
Total Fat 21.6g34%
Saturated Fat 13.4g67%
Cholesterol 28mg10%
Sodium 75mg4%
Potassium 121mg4%
Total Carbohydrate 44.5g15%
Dietary Fiber 3.9g16%
Sugars 37.9g
Protein 5.6g12%

Calcium 10%
Iron 21%
Vitamin D 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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