Basic Chocolate Fudge

    (529)
    25 minutes

    Making chocolate fudge could not get any easier with this 5 ingredient recipe. Once made you can take to parties, give away as a gift or just eat it yourself.


    60 people made this

    Ingredients
    Serves: 60 

    • 400g white sugar
    • 45g cocoa
    • 235ml milk
    • 55g butter
    • 1 tsp vanilla essence

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Grease an 20x20cm square baking tin. Set aside.
    2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
    3. Place candy thermometer in pan and cook until temperature reaches 114 degrees C. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
    4. Remove from heat. Add butter and vanilla essence. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
    5. Pour into prepared tin and let cool. Cut into about 60 squares.

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    Reviews and Ratings
    Global Ratings:
    (529)

    Reviews in English (465)

    0

    I just made this, and it's setting now. My first attempt and it went great. I don't have a thermometer so I had to guess. But when I tried to make it the sugar crystallised! I read another comment on here to be patient, so I thought of what I could do to salvage it. I ended up adding in another 100mL or so of milk to try and de-crystallise the sugar. After some vigorous stirring, I added it back to the heat, and it turned into liquid again! I took it off the heat before it crystalised and it's setting now in a bowl. I can turn the bowl upside within 5 minutes of cooling down so it's looking good. I usually make fudge with chocolate and sweetened condensed milk but it never sets. Will definitely make this again, but will also add in some chocolate pieces. Thanks heaps!  -  10 Jul 2017

    by
    1442

    This is a great recipe but I think that people that aren't familiar with sugar cooking need to know that it is very difficult to make a recipe like this on an electric stove and they need to understand more about sugar crystalization. One sugar crystal in the pot after it is cooked will ruin the candy. I always make sure that I take a wet paper towel and wipe down the sides of the pot after the mixture comes to a boil to remove any undissolved sugar; I never put a spoon into the mixture after it comes to a boil (it might have sugar crystals on it) and I never stir or move the fudge after it is cooked (do not stir the butter and vanilla into it) until it is cooled to at least 115 degrees. Then, and only then, beat like mad until it loses it's gloss and then pour it quickly into your pan. It shouldn't take a long time to reach the desired temperature if the size of the pot is large enough and if it's heavy enough it will not burn. It takes about 10-15 minutes from beginning to end of cooking for me.  -  20 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    1037

    ATTENTION: fudge making is an art, and it takes time and LOTS of practice. I hope the tips below help you a lot! This is hands down the best fudge on Earth! The chocolate chip recipes are truly awful compared to this! Some Hints: IMPORTANT - chemistry says add 1 tsp of corn syrup (or something with corn syrup in it like marshmallow) to help prevent crystallization of the sugar. I've also found buttering the sides of sauce pan will help the fudge not form crystals and come out creamy. Heat this recipe slowly on medium heat, as it will burn if you heat it too fast. I heat my fudge to exactly 236 and quickly put it into the sink of cool water until it gets to 110 degrees (or about to where you can hold the pan in your lap without burring your legs through jeans). My mom and grandmother always say "Don't scrape the sides much at all," and i think that also has to do with crystallization. After 110 degrees, beat the fudge until it looses its gloss and you notice "something different" in terms of thickening. I'm sorry I can't tell you more, but you'll get it once you do it. Fudge sets within about 90 seconds, so this part takes practice! if it doesn't set you can just throw it back into the pot and try the same thing again as is (reheating to 236 and adding ¼ cups more milk). This recipe doesn't make much, but I don't recommend trying to make two batches at a time unless you've made this several times. Make your second batch seperately, you can use the practice.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)

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