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.

Add your review

Jane

I thought this was a secret family recipe and I asked my mother for it and she said “don’t tell anyone, but it’s just Edmonds chocolate fudge”… so don’t tell ok!

Becky

Love this recipe my mum, my Nana, used this recipe.. First few attempts on my own not long outta home went tacky till I remembered the cold water trick - FOR THOSE WHOM DON'T OWN A SUGAR TERMOMETER! Have a cup of cold - not ice cold, but cold water when it gets to the end of the simmer est.. Grab a teaspoon and drop a few drops into water, it will sink of course but with ur fingers reach in and pick it up out of the water - if its sloppy/sticky and tacky - let it simmer a couple more mins. Dump tht water - clean and dry ur spoon. Wait nd try again after a couple more mins.. When u know it's ready, Repeat the drop process as above, But it's ready whn u can roll those few drops between ur thumb nd pointer finger in a soft ball (hence the term 'soft ball stage') Since mum reminded me of this step tht I probably forgot or got bored waiting on the simmer for 10mins as a child. But since I learned this trick. Perfect fudge everytime!!! Honest as thy come, no more wasted tacky runny fudge!!

Jamie

Love this fudge but I can never make it my dad however gets it as smooth as ever and gets that harden fudge silkiness that is decadent p.s every time I watched him make it he never stops stirring!
I on the other hand have struggled everytime I've attempted it sugar work is just not my best work

monkey

how to make a choclate fudge

HAHAHAHA

It's good but I wish we didn't need a sugar thermometer

Sonya

I find if you stop stirring for any amount of time, it burns on the bottom of the pot straight away. Then when you beat it, the burnt bottom goes through the fudge. How do you avoid this?