Chocolate Fudge

    Chocolate Fudge

    Chocolate Fudge

    (13)
    25min


    18 people made this

    About this recipe: 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.

    Ingredients
    Serves: 24 

    • 375 ml (or 1 1/2 cups) sugar
    • 125 ml (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)

    Directions
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. 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!
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    Reviews and ratings
    Global ratings:
    (13)

    Reviews in English (17)

    0

    Certainly marking this as one of the most preferred dish for my kids. We also recommend “Orange Glazed Salmon” from www.fishlogy.com, such simple, quick, delicious and healthy meal for my family. You may wish to take a look at this site for healthier and easy to make recipes.!  -  16 Jan 2012

    by
    13

    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.  -  17 May 2011  (Review from Allrecipes AU | NZ)

    by
    6

    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!  -  17 May 2011  (Review from Allrecipes AU | NZ)

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