I don't know about you, but I am a fool for proper homemade chocolate fudge. Truth be told, all my life, I knew this dish to be simply "homemade chocolate." And, as a matter of fact, my mother makes some of the most amazing homemade chocolate recipes ever. But since we live in different cities, I decided to take the problem into my hands and develop my own.

Regarding my homemade fudge recipe, you can put the layers in any order you feel like it. I actually started with dark chocolate because it was the most reachable. This being said, here goes:

• Pour the water and the sugar into a saucepan. Leave it on low heat until the caramel starts to form. This should be around 15-20 minutes. When the caramel is ready, add the hazelnuts and stir.

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• Chop the dark chocolate and add it to a different pan. Pour the sweetened condensed milk, vanilla paste, butter, and liqueur. Put the pan on low heat and stir until the chocolate is completely melted.

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• You will need to mix the caramelized nuts with the melted chocolate. If the caramel has hardened, heat it again before pouring it over the chocolate mixture and mixing everything up.

You will need to prepare a tray with plastic foil. However, if you don't have a foil that can handle high heat, then you should go with parchment paper.

• Pour the chocolate mixture into the prepared tray and leave it in a cold place until you finish the other layer.
• Since this is a very easy homemade fudge to make, you will only have to repeat the previous steps but replace the dark with the white chocolate.
• When the chocolate is melted, add the candied cranberries and stir to combine.

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• Pour the mixture on the other layer and leave it to rest in a cold place for at least 3 hours. Yet, I would recommend letting it rest overnight.

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Fudge is a dish that originates from the 19 century. Its first appearances were printed in many ads during the 1880s in the US. During this time, tourist shops selling fudge started to appear in places like Michigan or Baltimore.

I cannot tell you that this is the best homemade fudge ever made because I didn't have the chance to taste them all. I can tell you, though, that it is the best version I ever tried.

Some of you might ask how to store homemade fudge. Well, I kept it for two days at room temp, but it didn't survive more to need extra special storage.

* You can skip the liqueur if you want to make it alcohol-free, but I can guarantee you that it will enhance the chocolate taste, making everything better.

** I didn't add the vanilla paste in the white layer because I didn't want to mess with the color, but feel free to add some extract if you have.

*** Don't forget to tag us on Instagram when making this recipe.