Chocolate Fudge

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Butter a 20 x 20 cm tin and line it with baking paper, leaving an overhang.

   Mark done

2. Put the sugar, evaporated milk, whole milk, butter, golden syrup, cocoa and salt in a heavy saucepan over medium heat. Stir constantly until the sugar has completely dissolved and the mixture comes to a boil.

   Mark done

3. Now stop stirring. Brush down the sides of the pan with a wet pastry brush to dissolve any sugar crystals clinging there.

   Mark done

4. Clip on a sugar thermometer and boil, without stirring, until it reaches 114°C — the soft-ball stage. This takes 8 to 12 minutes.

   Mark done Start 8 min timer

5. Take the pan off the heat immediately and drop in the chopped chocolate and vanilla without stirring. Let them sit on the surface.

   Mark done

6. Leave the pan completely undisturbed for about 45 minutes, until the mixture cools to 43°C. This is the step that decides the texture — do not stir, shake or move it.

   Mark done Start 45 min timer

7. Now beat hard with a wooden spoon. After 5 to 10 minutes the fudge will lose its gloss, thicken, and suddenly hold the mark of the spoon. Stop at that moment.

   Mark done Start 5 min timer

8. Fold in the nuts if using and scrape at once into the tin — it stiffens fast.

   Mark done

9. Level the top, cool completely, then refrigerate 2 hours before lifting out and cutting into 36 squares.

   Mark done

Chef’s Tips

• A thermometer is not optional. The window between soft-ball and hard-ball is about four degrees.
• Do not touch the pan while it cools. Agitating hot fudge is the single cause of grainy fudge.
• If it seizes before it reaches the tin, add a tablespoon of hot milk and beat it back.

Pairing Suggestions

• Strong black coffee
• A glass of milk
• A tin and some tissue paper

Storage & Reheating

Airtight at cool room temperature for 2 weeks, layered with baking paper. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.