Name: Edmonds Chocolate Fudge
Prep time: 30 min
Total time: 30 min
Ingredients: Sugar; Cocoa; Butter; Milk; Vanilla Essence

Ingredients

2 cups Chelsea white sugar
2 Tbsp cocoa
25g butter
½ cup Meadow Fresh milk
½ tsp vanilla essence

Method

Lightly grease a 20cm square tin.
Mix the sugar and cocoa in a saucepan and add the butter and milk.
Heat gently, stirring constantly until the butter has melted and the sugar dissolved, about 10 minutes.
Stop stirring, bring to the boil and simmer until the mixture reaches the soft ball stage (114˚C on a sugar thermometer).
Immediately remove the pan from the heat, add the vanilla and let stand for 5 minutes.
Beat with a wooden spoon until the fudge begins to thicken, then quickly pour into the tin and mark into squares. Cut when cold.

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really really nice and collasolly demolished in one minute

Hazel bakes

I have put my fudge in the freezer is this the best way? EDMONDS: You can freeze fudge, but it’s not the ideal method. We recommend storing it in an airtight container in a cool, dry place or in the fridge if it’s warm. Freezing can sometimes affect the texture, making it a little crumbly once thawed. If you’ve already popped it in the freezer, no worries - just let it defrost at room temperature before serving. It should still taste great!

Banana

Good

Alison Bowker

just like the recipe my mum used when we were kids melts in your mouth

Anya

Sooo yummy and addicting

Definitely the best fudge ever.

Noels

Easy and delicious

child

cool

John ross

Love it when it's at the right soft ball stage and I beat it right after the resting period

Eva

This is such an easy fudge to make and yum. I do not own a sugar thermometer but getting is to the soft ball stage was so easy. I hav never made fudge before and this has made my first experience of making fudge so fun.

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Chocolate Fudge

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