Wednesday, 14 November 2018

Double Chocolate Fudge

Do you know anybody who doesn't absolutely adore home made fudge?   Home made chocolate fudge is one of the seven Wonders of the World... up there with sticky toffee pudding and meringues...  This is, in my view, even more amazing than standard chocolate fudge as it uses double the amount of chocolate, yet the fudge is still crisp, with a snap to it.    That's the main difference between home made and commercial fudge - commercial fudge is all gooey and tastes oily. 

For the quantity below, use an 8"/20cm square tin.  I generally make double, as it disappears too quickly otherwise.   You will need a sugar thermometer. 

Double Chocolate Fudge

Double Chocolate Fudge

1lb/450g granulated sugar
½ pint/300ml milk
2oz/50g butter
2 tbsp cocoa powder
4oz/100g plain chocolate, chopped

Grease an 8” square tin.    Butter the base of a heavy saucepan (quite a large one, as it helps evaporation).   Put all the ingredients apart from the chocolate into the pan and stir over a low heat until the sugar has dissolved.  Now add the chocolate and cocoa powder, and stir it in so that it all disappears.

Bring to the boil, and boil the mixture steadily, stirring only when you have to, as the fudge will burn on the base of the pan.   Boil until it reaches 114 deg C /238 deg F.  This takes some time!   

Take the pan off the heat and allow it to cool a little, beating the mixture until it starts to thicken and goes a little cloudy/opaque.   If you pour it straight into the tin, it will not set properly at this stage.   When you can just hear it becoming granular (fudging), pour it straight into the tin and leave it until it has nearly set.  If in doubt, pour it in to the tin and then stir it about a bit – the worst option is to leave it until it has set in the pan!  

Cut into squares with a sharp (not serrated) knife.  Leave in the tin until it is firm.    Put into cellophane bags and decorate, or just eat straight from the tin…