Chocolate fudge

Chocolate fudge

3 45 min
Delicious chocolate fudge from a recipe passed down from mother to daughter. Fudge is a soft and slightly grainy caramel that you can enjoy all year round.
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Instructions

  • Mix the whipping cream, sugar, butter, and syrup in a thick-bottomed saucepan that holds at least two litres.
  • Cook uncovered for approximately 40 minutes until the batter reaches a temperature of 125°C, or passes the ball test (pour a few drops of the batter into cold water and roll into a ball that should be firm and hard)
  • Add cocoa and pour the batter into a mould, approximately 13x20 cm. Allow to set before cutting the fudge into pieces.
Enjoy!

Chocolate fudge

Do you stir fudge while its boiling?
No. Only stir during the first half of the cooking process where you gently bring the mixture to a boil. During this stage, stirring is important to dissolve the sugar and prevent the milk from curdling. Once it has reached a boil, however, hide your spoon, leave the kitchen, or sit on your hands. Stirring at this stage will cause the sugar to crystalise and leave a noticeable graininess.
What is the secret to smooth fudge that is not gritty?
The secret is knowing when, and when not to stir. Once the sugar has dissolved and you reach the soft boil stage of the cooking process, resist the urge to stir or even shake the pot. This will prevent sugar crystals from forming and give you that sought after melt-in-your-mouth texture.
How long should you boil fudge for?
The magic happens between 10 and 15 minutes. A more reliable way is to check the temperature (once the mixture reaches 125°C) or do a ball test (add a few drops of batter to cold water, remove, and roll into a ball that should be firm or hard).
Do you cover fudge while it sets?
No, especially not while the batter is hot. Keeping it uncovered at room temperature will let the heat escape quicker, speed up the setting process, and prevent any condensation from seeping back into the mixture.

Ingredients

Double cream
300 ml
Powdered sugar
160 g
Butter
1 tbsp
Syrup
1 tbsp
Cocoa
20 g
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A chocolatey twist to a much-loved classic

Legend has it that fudge was invented on Valentine’s Day in 1886 America. Whether true or not, this recipe is guaranteed to be love at first sight and bite. Enjoy this lavish treat with its hint of chocolatey bitterness as is, or take advantage of its versatility by experimenting with your own mix of secret ingredients.

Perfect for a sweet gift

As far as homemade gifts go, it doesn’t get much better than a box of melt-in-your-mouth chocolate fudge. Wrap in parchment paper and tie with a beautifully rustic twine ribbon, pop into a mason jar, or make the actual mould part of the gift.

Different variations

These treats lend themselves to many flavour combinations, either added directly to the batter or as a topping. Single ingredient transformations include chopped nuts (our favourites are pecans, hazelnuts, or pistachios), chewy toffee pressed into the fudge as it cools, or crushed candy canes sprinkled on top for a festive twist. For an adult version, surprise your guests by adding a tablespoon of your favourite bourbon, whiskey, or peppermint schnaps.

How to store fudge

Transfer the cooled treats to an airtight container and store at room temperature for up to three weeks.

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