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Chocolate Fudge
Recipe by:
France
Can be made with or without the peanut butter, I always get rave reviews from this rather easy-to-make fudge, using ingredients you most likely have on hand. This recipe does requires a candy thermometer.
Ready in 1 hour 30 minutes
Saved as a favourite by 42 cook(s)
Ingredients
Serves: 24
- 375ml (or 1 1/2 cups) sugar
- 125ml (or 1/2 cup) milk
- 90 grams butter
- 3 to 5 tablespoons cocoa (unsweetened)
- 1/8 tsp bicarb soda
- 1 tsp vanilla
- 3 Tbsp peanut butter (optional, smooth or crunchy)
Preparation method
Prep: 5 minutes | Cook: 20 minutes | Extra time: 1 hour 5 minutes1.
Mix sugar, milk, butter, cocoa and bicarb soda in a saucepan and cook over medium heat, stirring constantly.
2.
Cook to a soft ball stage (~115°C).
3.
Remove from heat, let cool for five minutes. Add vanilla and beat until slightly thick.
4.
Pour into lightly greased loaf pan if you prefer thicker pieces, or a 20 cm square pan, or just on some baking paper for a more “rustic” look.
5.
Cut into pieces of desired size before it is completely set and then refrigerate so it firms up.
6.
Note: If using the peanut butter, add it to the chocolate mixture when you remove it from the heat, and stir. The peanut butter will melt and will also cool down the fudge, and you can then add the vanilla.
7.
Serves more or less than 24 depending on the size of your sweet tooth!
Last updated:
28 Jan 2012
Moderately easy
Certainly, this cuisine really matches the taste that I’ve been craving for! The blending of recipes were really perfect especially for my family who loves the flavor. Similar to "Square of lamb with fricassee of artichokes" and "Baked Chicken Noodle Casserole" which I discovered at www.gourmandia.com and www.wikichicken.com. You can take a glimpse at those sites for more interesting recipes and you’ll surely love it. Have fun!!
Posted:
16 Jan 2012
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Easy
Without a thermometer: Drop a dribble of the boiling fudge into a small glass of cold water. Dip your fingers into the water and try to gather the syrup into a ball. If it easily forms a soft, chewy ball, its ready. If it falls apart in your fingers, cook it longer and try again. This method produces perfect fudge every time. If you don't cook it to "soft ball" stage, your fudge won't set. If this happens, scoop it back into the pan and cook it some more.
Posted:
17 May 2011
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9 users found this review helpful
Used different ingredients.
Dairy-free or Vegan
You can use Nuttelex margarine instead of the butter, and soymilk instead of the milk. Works perfectly. Fabulous recipe!
Posted:
17 May 2011
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Easy
Hi, I made this but beat it by hand,feel i should have used a electric hand beater as it has not quiet set firm enough to let you lift a piece out of dish cleanly. any one, advice needed here please? Thanks.
Posted:
09 Apr 2011
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Easy
Thank you! I have scoured the internet looking for a chocolate fudge that used cocoa etc instead of chocolate, and your's is the first I found.
Just made my batch, and it is delicious!
I have added some mixed fruit & nuts through half my batch as an alternative - not sure how that'll work (it's still setting), but this is a delicious recipe. Thank you!
Posted:
19 Feb 2011
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Moderately easy
All came together once i bought a thermometer...should come in handy for future Love making fudge, great recipe and easy to follow!
Posted:
24 Jan 2011
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Easy
I love this recipe! There is a similar one on the Canadian AR, So tasty!
Posted:
29 Nov 2010
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Hi Mars475, sorry it didn't work for you, it never failed for me, and I do it as per my recipe. about 115-120C on a candy thermometer should do the trick. Mine never looked like brownies, but it's not a soft fudge, it's more an "old fashioned" one. HTH.
Posted:
03 Nov 2010
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Moderately easy
What's your idea of soft ball? Obviously mine was wrong coz as it cooled I got brownies not soft fudge!
Posted:
11 Sep 2010
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Something else.
Ooh, thanks for the tweak, it never occured to me to try it that way (me who is always subbing apple sauce for butter when I can). Thanks!
Posted:
30 Jul 2010
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