Chocolate fudge is not just a dish for me. Rather, it is an emotion, a recipe handed down through generations. There is something so special about the food we grew up with, dishes that find a way into our hearts and bellies. A bite of this dessert instantly transports me to a kitchen, surrounded by family, laughter and love. A constant treat in my grandmother’s refrigerator, it can become one in yours too.
Just like our Yogurt Bavarian, this recipe is simple to make and the ingredients are easily accessible. Create your own memories, with this sweet treat.
Before we delve into this piece of delight, the delicious chocolate fudge- I want to take a moment to make my stand against the use of child labour in the cocoa industry. For this reason, I use only fair trade cocoa products and hope you will too. Here I have used a dark cocoa product by Callebaut.
Now, coming back to the dish itself, it can be made in just four simple steps.
- Cook sugar and water.
- Add condensed milk.
- Add chocolate milk and cook.
- Add butter and cook until the mixture is thick and starts leaving the sides of the pan
Watch the video here!
Grandma’s Chocolate Fudge
Warm the milk and add cocoa to it. Mix well to combine, strain to remove any lumps.
Add sugar and water in a deep non-stick vessel preferably. Stir and cook on
low to medium flame until the sugar has dissolved.
Add condensed milk, stir for 2min and add cocoa milk mixture.
Cook on medium to high flame, stirring continuously. Make sure the spatula
touches the bottom and the bottom corners as you stir.
Once the mixture starts bubbling, reduce the flame and cook until the
mixture turns thick.
Add cold butter and cook until the mixture starts leaving the sides of the
pan. To know if it is of the right consistency, drop a spoonful onto a
buttered plate. Let it cool for 2 min, roll into a ball. If the mixture is coming
together into a ball, take off the flame and pour into a 7 inch buttered
square ring or metal dish or steel plate with rim.
Let it cool for 10 to 15 min, slice with a warm knife. Cool completely and
store at room temperature.
- Cocoa powder- Any good brand of cocoa powder can be used in this recipe. Drinking chocolate powders and milk chocolate powders makes the fudge sweeter and less flavorful. Dark cocoa powder gives the best taste.
- Condensed milk- Any good brand that’s available in the market can be used. Here I have used Nestle.
- Cooking- Stir continuously throughout the cooking time, lowering and raising the heat as needed. Use a deep non-stick vessel for cooking to avoid spluttering.
- Recipes can be doubled easily. In case of doubling the recipe, pour the fudge into a 9 inch tray.
- Storing- Slice the fudge while it is still warm. Fudge can be stored in the fridge in an airtight container for up to a month.