Basic Chocolate Fudge
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.
Ingredients
Serves: 60
- 400g white sugar
- 45g cocoa
- 235ml milk
- 55g butter
- 1 tsp vanilla essence
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Grease an 20x20cm square baking tin. Set aside.
- 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.
- 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.
- Remove from heat. Add butter and vanilla essence. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared tin and let cool. Cut into about 60 squares.
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Reviews and Ratings
Global Ratings:
(616)
Reviews in English (532)
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
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)
Very difficult to make properly. I butter sides of pot after sugar is poured in so it lessens the chance of crystallization. I recommend reading further (top) reviews to ensure you follows steps properly - 03 Jan 2008 (Review from Allrecipes USA and Canada)