Quick & Easy

Chocolate cream fudge

Rich and decadent, you'll only need a small square of this lovely fudge to satisfy the sweetest of cravings. Enjoy with your afternoon cuppa.
Chocolate cream fudge
50 Item



1.Grease deep 15cm-square cake pan.
2.In a small saucepan, stir sugars, chocolate, syrup, cream and milk over low heat, without boiling, until sugar dissolves. Using pastry brush dipped in hot water, brush down side of pan to dissolve any sugar crystals; bring to a boil. Boil, uncovered, without stirring, about 10 minutes or until syrup reaches 116°C on a sugar thermometer.
3.Remove pan immediately from heat, leaving thermometer in syrup. Add butter, do not stir. Cool fudge, about 20 minutes or until syrup drops to 40°C on thermometer. Remove thermometer.
4.Stir fudge with wooden spoon about 10 minutes or until a small amount dropped from the spoon holds its shape. Spread fudge into pan and cover with foil. Stand at room temperature about 3 hours or until fudge sets. Turn fudge out of pan; trim edges. Cut into 2cm squares.

It is important to use a candy thermometer when making the fudge in order to get the correct consistency.


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