Chocolate fudge recipes
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Judi Denchs Rum and Chocolate Fudge
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Easy Chocolate Fudge
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Easy Chocolate Fudge
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Ingredients
- 550g caster sugar
- 550ml double cream
- 75g liquid glucose
- 5ml rum flavouring
- 150g milk chocolate flavour cake covering, melted
Method
- 1. Base line a 22cm square non-stick tin.
- 2. Put the sugar, double cream and the liquid glucose in a heavy based large pan.
- 3. Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
- 4. Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 118°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
- 5. Turn off the heat and add the rum flavouring and milk chocolate beat really well until smooth. Pour into the prepared tin. Be very careful when pouring this, as it can be very hot.
- 6. Leave the fudge to set overnight in the fridge. Turn out and cut into squares.
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2 Comments
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SusanRitchie Fri Feb 19 2010 • Reply
They can be little sugar balls or other shapes (hearts, ovals etc) covered in silver/gold/other coloured shells. Sometimes they may have chocolate centres with the gold/silver/coloured sugar shell.
Ingredients
- FOR FUDGE
- 125ml Sweetened Condensed Milk
- 180g semi-sweet chocolate
- ½tsp unsalted butter
- ¼tsp vanilla extract
- FOR FUDGE TOPPING (OPTIONAL)
- mini marshmallows
- gold/silver draggees
- White Chocolate chips
Method
- For Fudge
- 1. Lightly grease a 10-12cm square dish
- 2. Put the condensed milk and chocolare in a bowl. Heat at 50% power in a microwave for approx 2 mins.(check after 1.5 mins)
- 3. When melted, stir in vanilla extract and butter and place in dish.
- 4. As an optional extra, sprinkle some/all of the fudge toppings on top.
- 5. Place in fridge until set.
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Ingredients
- INGREDIENTS
- 450g Icing Sugar. Sifted
- 55g Margarine or Butter
- 115g Plain Chocolate (optional)
- 3 Tablespoons Milk or Single Cream
- 1 Teaspoon Vanilla Extract / Essence
Method
- 1. Melt the margarine or butter with the chocolate(if using) in a saucepan on a low heat(about 2).
- 2. Sieve the icing sugar into a bowl and add the vanilla and the milk or cream.
- 3. Add the melted mixture and mix until well blended. Bring together with your hands.
- 4. Press into a greased tin of about 6 or 8 inches. Leave in a cool place (like a fridge) for about 1 hour until firm.
- 5. Cut into squares.
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