Rich, decadent and fudgey, this glorious chocolate fudge recipe is perfect to enjoy on it’s own straight out of the fridge or alongside a scoop of ice-cream for a decadent dessert. You’ll need a candy thermometer for this recipe.
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Ingredients
Rich chocolate fudge
Method
Rich chocolate fudge
1.Grease deep 15cm (6-inch) square cake pan; line base with baking paper, extending paper 5cm (2 inches) over sides.
2.Combine sugars, chocolate, syrup, cream and milk in small heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until syrup reaches 116°C/240°F on candy thermometer.
3.Remove pan from heat immediately, leave candy thermometer in the syrup; add butter, do not stir.
4.Cool fudge about 20 minutes or until the temperature of the syrup drops to 40°C/104°F; remove candy thermometer.
5.Stir fudge with wooden spoon about 10 minutes or until a small amount dropped from the spoon will hold its shape.
6.Quickly spread fudge into pan; cover with foil. Stand at room temperature about 3 hours or until fudge sets.
7.Lift fudge out of pan; cut into squares.
It is important to use a candy thermometer in this recipe (see page 247) to get the correct consistency when making the fudge.
Note
