Monday, October 19, 2015

Chocolate Fudge


Chocolate Fudge

Fruit And Nut Fudge


1 cup milk
4 cups granulated sugar
½ cup margarine or butter
1 teaspoon vanilla essence
2 oz unsweetened baking chocolate bars  
½ cup coconut

¼ cup raisins or sultanas
¼ cup almonds, coarsely chopped

1.                  Mix the milk and sugar together and leave to stand for 1 hour.
2.                  Then cook very slowly until sugar dissolves.
3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.
4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.                  Remove from heat and add the vanilla essence, chocolate and coconut.
6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Chocolate Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 

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ShirleyAnn Pearman
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