![]() As soon as the mixture reaches 114℃/238℉, remove the fudge from the heat.If you do not have a cooking thermometer, you could use the soft ball method (see details below), but a thermometer is the most accurate way to tell when the fudge is done.My favourite thermometer is the Thermapen (affiliate link) as it is ergonomic, fast and accurate. Use a cooking thermometer to measure the heat in the center of the mixture.Turn the heat down to the lowest setting and allow to simmer (uncovered). Once it starts to boil, DO NOT stir again.Bring to a boil while stirring the mixture.Combine the cocoa powder, sugar and milk in the pan before turning on heat to medium.Use a heavy bottomed medium saucepan for even heat distribution, and a wooden spoon for stirring.This is to help the paper stick to the sides of the pan. Grease a 20 cm/8 inch pan with oil or butter and line with parchment paper.This variety of fudge is our favourite as we love the soft crumbliness compared with the smooth, creamier type made with condensed milk, or very rich fudge made with cream.įor this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.Ĭhocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.įollow these tips and easy to follow instructions for perfect fudge every time. ![]() It is made using milk and sugar rather than condensed milk. This classic chocolate fudge is wonderfully rich, dense, crumbly and melts in the mouth. It will last for 4-6 weeks if stored in an airtight container in the fridge, but it’s best to leave to sit to room temperature before eating.Easy to follow instructions for the best chocolate fudge every time!
0 Comments
Leave a Reply. |