Grandma’s Chocolate Fudge
- 275 grams White Sugar
- 60 grams Water
- 395 grams Condensed Milk
- 240 grams Milk
- 40 grams Cocoa Powder
- 25 grams Salted Butter
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.