Classic Chocolate Fudge
This delicious, melt in your mouth chocolate fudge will become an instant favorite. Whether you are making this for a special occasion or as a “just because” treat.
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This is an old fashioned style recipe that requires a little more attention than the popular quick fudge recipes that are abundant online. However, this is also soooo much better! It is definitely worth the little bit of extra time and attention to get that perfect, creamy, melt in your mouth texture. This is one of my favourite recipes to give as a gift. It is definitely something that will make any chocolate lover happy.
Tips to achieve the perfect fudge
Thermometer – Using an accurate candy thermometer will take all of the guess work out of cooking your fudge. While it is possible to make this recipe without one. 116 degrees celcius is the temperature that you need to reach in order to get the right consistency.
Saucepan – You need to use a non stick saucepan that has a heavy base for even heat distribution. Make sure that your saucepan is also large enough to account for the increase in volume when the fudge boils. I have lost count of the amount of times that I have ruined a batch of fudge simply by using the wrong saucepan.
Evaporated milk – This is a key ingredient to achieving a rich creamy flavour to your fudge. Make sure that you do not substitute this for sweetened condensed milk or regular milk as you will not achieve the same results.
Wait time – Once your chocolate fudge has cooked, you need to let it rest and cool. Make sure that you leave the fudge to rest in the saucepan for about 10 – 15 minutes. This will allow the sugars to cool to the right temperature for mixing. If the mixture is too hot then the fudge will be very grainy. If you wait too long then the temperature will be too low and the fudge will not set.
Mixing – This step is crucial to achieving that distinctive texture of fudge. You need to use a wooden spoon (or something with no plastic parts) to mix the fudge well. You need to beat the fudge until it has lost all of its glossyness. It will be much thicker and will leave ripples in the surface of the fudge as you mix. After mixing for 5 – 10 minutes, your fudge will be ready to pour into your prepared tray.
Storage
Store your fudge in an air tight container at room temperature for 1-2 weeks. You can also store this in the fridge for up to a month or in the freezer for up to 3 months. I love to keep a batch of this fudge in the freezer over summer. The fudge will not freeze solid so you can take pieces of the fudge out of the freezer and eat immediately.
Ingredients
Method
- In a large, heavy bottomed saucepan, mix together cocoa and sugar. Add in the butter, evaporated milk and chocolate.
- Heat on low, stirring constantly, until the chocolate and butter is fully melted and the sugar has dissolved.
- Simmer on a medium-low heat, stirring occasionally until the temperature reaches a 116 degrees
- Remove from heat and cool for 10 minutes.
- Line a square slice pan with baking paper.
- Once the 10 minutes are up, add in the vanilla and beat with a wooden spoon constantly for 5-10 minutes until the fudge is thick and no longer shiny
- Pour into a lined baking tray approx 20x20cm. Allow to set fully before slicing.
Thank you so much for taking the time to read through my chocolate fudge recipe I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
