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Fudge - Chocolate Recipe
Easy to make. If you prefer grainy, rather than creamy, fudge - beat the butter in for a little longer.
60gr/2 oz plus 1 teaspoon (5ml) Butter
450gr/1 lb Caster Sugar
150ml/6 fl oz/1 can Evaporated Milk
60gr/2 oz Plain Chocolate (min.50% cocoa solids), broken into small pieces
Equipment needed: a 20 x 20cm/8 x 8 ins shallow cake tin - or something similar
Combine the chocolate, condensed milk and sugar in a heavy saucepan.
Place this over a medium heat until the chocolate and sugar have dissolved.
Increase the heat and bring to the boil, without stirring until the mixture reaches 118C/240F, or until a little of the mixture dropped into cold water forms a soft ball.
Remove the pan from the heat and leave it to rest for 5 minutes.
Very lightly grease the cake tin.
Cut the remaining butter into small pieces, then beat it into the fudge mixture.
Pour the fudge into the buttered tin and allow it to cool and harden slightly before marking it into squares.
Let the fudge cool and harden completely before cutting it into the squares and serve.
Keep leftovers in an air-tight tin.