CHOCOLATE FUDGE
Chocolate
Fudge
Fruit
And Nut Fudge
Ingredients
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
Optional
¼
cup raisins or sultanas
¼
cup almonds, coarsely chopped
Method
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”.
Chocolate
Fudge
Halloween
Fudge
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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