Chocolate fudge recipe

LUTHO PASIYA lutho.pasiya@inl.co.za

IF YOU have ever made a batch of old-fashioned chocolate fudge you know how challenging it can be.

Fudge is a classic British treat made from a combination of butter, sugar, and milk. Homemade chocolate fudge can be taken to the next level by adding either white, milk, or dark chocolate.

These ingredients are combined and heated until the mixture reaches the “softball” stage. It can be enjoyed on its own or as one part of a larger dessert, it can even be cut into designs and used to decorate cakes and cupcakes. Making fudge is straight forward; home cooks can create basic fudge without special equipment, though some knowledge of candy making is helpful.

While chocolate fudge has become emblematic of the confection, many early fudge recipes did not contain chocolate at all. Recipes for the candy, both old and new, often incorporate chocolate, nuts, fruits, and other flavours. According to history, culinary legend has it fudge was invented in America. On Valentine's Day, 1886, a confectioner and chocolate maker in Baltimore, Maryland “fudged” a batch of French caramels. The delicious result? The very first batch of “fudge”.

The traditional method of making homemade fudge can produce amazing chocolate fudge, but you may encounter problems like the fudge not setting up properly, becoming grainy, or being greasy. Let us make the process of making chocolate fudge easy. This chocolate fudge is smooth, creamy, and delicious and can be a great end to any meal.

If you mess up you can start again. I have messed up plenty of recipes, but if you really want it, make it again. We learn from our mistakes and they make us (and our food) better the next time.

INGREDIENTS

400g dark chocolate

1 x 385g can of condensed milk

100g salted butter

150g icing sugar, sifted

METHOD

Line a 20cm square cake tin with baking paper.

Cut the chocolate into small pieces and place into a small saucepan over low heat.

Add the condensed milk and butter. Add the icing sugar and combine until melted.

Pour into the lined tin and chill for 60 minutes. Slice and serve.

Recipe by Audette Vengetas.