Hi i want to start to make chocolate fudge but I'm unsure on what kind of chocolate to use, do i use normal diary milk or does it need to be a special one?? cheers

jesse1238 - 2014-08-05 21:14:00

jesse1238, I assume that you mean chocolate fudge as in confectionery not chocolate fudge cake? If it's the confectionery fudge, I can't help you from experience because sweet-making is something I haven't really ever got into however I have seen recipes posted here on the Recipes MB that use chocolate buttons and/or chocolate melts while others use and recommend 70% chocolate, or even white chocolate, so IMO it does not appear to be essential that "a special one" is used although I would expect that the better the chocolate, the better the fudge BUT having had that thought I have also seen some recipes that do not use chocolate at all and use cocoa instead.

Hope that helps - good luck and have fun. :-))

245sam - 2014-08-05 21:26:00

okay thanks for that i suppose only way is to get some and make some then move on from there, thanks for your help :)

jesse1238 - 2014-08-05 21:53:00

Edmonds is easy. I have never made fudge with real chocolate but I would probably use a good eating chocolate rather than chips or compound which has stabilisers and other chemical nonsense.

25g butter
2 cups sugar
2 tbsp cocoa powder
1/2 cup milk
1 tsp vanilla essence

Combine sugar, butter, cocoa and milk in large pot on COLD element. Boil to soft ball or 114 celsius, remove from heat and stir in vanilla essence and stir until it starts to thicken then pour into a buttered or paper lined dish.

The thicker you beat the faster it will cool but if slightly runny it will spread in the dish and look nicer. For best result use a wooden spoon, using metal spoons can do crazy things to the sugar.

fizzy_kiwi - 2014-08-05 22:04:00

I melt together 500g Diarymilk with one can of highalnder condensed milk over a low heat. When all combined I pour into a lined square cake tin and leave it to set. Its smooth creamy and utterly delicious and doesn't have that grainy texture that normal fudge has if not cooked right

crails - 2014-08-05 22:47:00

This is easy as and is a recipe from Nestles. Try it if you want a simple no fail recipe.

Choc caramel fudge.

125g Butter
2 tablespoons Golden Syrup
1 can Sweetened Condensed Milk
1 cup brown sugar
100g White Chocolate Melts (I use Nestlé)
Handful of dark chocolate melts.

Melt the butter in a pan.
Remove from heat, add the brown sugar and stir until combined with the butter.
Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly).

Remove from the heat and add the chocolate melt. Mix until smooth.

Pour the mixture into a 7cm x 25cm bar tin, refrigerate until set.

Drizzle a small amount of melted dark chocolate across the top for decoration. Cut into cubes. Resist the urge to eat it all before letting others have a piece

valentino - 2014-08-06 08:35:00

I have a microwave one at home that uses Icing sugar. Easy and yum, will dig it out tonight.

arielbooks - 2014-08-06 13:56:00

I would be interested in the microwave chocolate fudge recipe please arielbooks. I have usually mad the good old Edmonds recipe.

tippsey - 2014-08-06 17:08:00

recycling

bev00 - 2015-08-07 00:22:00

and again

pixiegirl - 2016-07-30 12:57:00

I have to admit to only using the Edmonds cookbook chocolate fudge as I like the grainy texture of it rather than the fudge that is more like a smooth caramel texture. But it is a matter of preference.

pogram0 - 2016-07-30 17:29:00

fizzy_kiwi wrote:

Edmonds is easy. I have never made fudge with real chocolate but I would probably use a good eating chocolate rather than chips or compound which has stabilisers and other chemical nonsense.

25g butter
2 cups sugar
2 tbsp cocoa powder
1/2 cup milk
1 tsp vanilla essence

Combine sugar, butter, cocoa and milk in large pot on COLD element. Boil to soft ball or 114 celsius, remove from heat and stir in vanilla essence and stir until it starts to thicken then pour into a buttered or paper lined dish.

The thicker you beat the faster it will cool but if slightly runny it will spread in the dish and look nicer. For best result use a wooden spoon, using metal spoons can do crazy things to the sugar.

This recipe rocks but I double the butter. I know that's appalling but it works. Use a pot with a nice solid bottom and boil gently for about 15 minutes, stirring all the time. Put a teaspoon of mix into a glass of ice cold water to see if it clumps up nicely.
When beating, watch for some beginning fudge to set on the sides of the saucepan and stop just before your instinct tells you it's ready.
Also, use good quality Dutch cocoa and real vanilla. I am a famous fudge maker and I promise that you will enjoy success!

wasala - 2016-07-30 21:39:00

fizzy_kiwi wrote:

Edmonds is easy. I have never made fudge with real chocolate but I would probably use a good eating chocolate rather than chips or compound which has stabilisers and other chemical nonsense.

25g butter
2 cups sugar
2 tbsp cocoa powder
1/2 cup milk
1 tsp vanilla essence

Combine sugar, butter, cocoa and milk in large pot on COLD element. Boil to soft ball or 114 celsius, remove from heat and stir in vanilla essence and stir until it starts to thicken then pour into a buttered or paper lined dish.

The thicker you beat the faster it will cool but if slightly runny it will spread in the dish and look nicer. For best result use a wooden spoon, using metal spoons can do crazy things to the sugar.

This recipe rocks but I double the butter. I know that's appalling but it works. Use a pot with a nice solid bottom and boil gently for about 15 minutes, stirring all the time. Put a teaspoon of mix into a glass of ice cold water to see if it clumps up nicely.
When beating, watch for fudge to begin setting on the sides of the saucepan and stop just before your instinct tells you it's ready.
Also, use good quality Dutch cocoa and real vanilla. I am a famous fudge maker and I promise that you will enjoy success!

wasala - 2016-07-30 21:40:00

Microwave Chocolate Fudge

100g butter, cubed. ¼cup milk, 2tsp vanilla essence, 4 cups sifted icing sugar,
½cup cocoa, ½-1 cup chopped nuts (optional)
Measure butter, milk, and vanilla into a microwave proof bowl. Add sifted icing sugar and cocoa. Microwave on high for 2 minutes then remove and beat until smooth. Stir in nuts if used. Pour into a loaf tin lined with greaseproof paper. Refrigerate several hours or freeze. Leave overnight for easiest cutting. Variation: Replace 1tsp vanilla with 1tsp rum essence.

dollmakernz - 2016-08-02 20:09:00

This message was deleted.

whitehead. - 2016-08-02 21:15:00

Search on here for Nigella Lawson's chocolate pistachio fudge which is basically chocolate, butter and condensed milk from memory - nice with cranberries added, freezes well too. Probably not for fudge purists but still delicious and easy to make

sarahb5 - 2016-08-02 22:37:00

This reminded me of biscuits that get sold as "chocolate fudge biscuits". Basically they are an amalgam of stale, or left over cakes and biscuits, all crumbled and mixed together with something (maybe melted chocolate, butter or condensed milk) pressed into a tin, chilled and then iced and sliced so I went looking and came up with this Tui Flower recipe:

BEST FUDGE CAKE
8oz Wine Biscuits
½ cup Walnuts
¼ cup Crystallised Ginger
1 cup Sultanas
4oz Butter
1 Egg
2T Sugar
1T Cocoa
½ tspn Rum
3oz Dark Chocolate

Method:
Lightly grease a 12 x 8" sponge roll tine
Break up the wine biscuit (see note at bottom)
Chop Walnuts and Ginger and mix with Sultana
Cream Butter till very soft but do not melt
Beat Egg and blend with the Butter
Stir in Sugar, Cocoa, Vanilla and Rum
Stir in the Fruit and finally the Crushed Biscuits
Tip into prepared tin and press firmly down with back of spoon
Refrigerate until firm
Melt Chocolate and spread over the top
Cut into small squares or fingers

Makes 3 doz.

Notes - The recipe says to break biscuits by placing between two sheets of paper and roll with a rolling pin until quite fine. I'm sure a food processor would also do a good job.

I am also sure this recipe can be adapted to suit your tastes - i.e. chocolate icing instead of melted chocolate. Different dried fruits or none at all, etc.

Edited by buzzy110 at 1:26 pm, Fri 6 May

Quote
buzzy110 (82 82 positive feedback) 1:26 pm, Fri 6 May #2

bev00 - 2017-05-05 23:42:00

thank you crails your recipe is the one I use as it is so easy and so creamy. Just made a batch for son's birthday.

pixiegirl - 2018-05-04 10:57:00

bump

bev00 - 2019-05-02 22:20:00