Chocolate Fudge


225ml / 1/2 pint double cream
225ml / 1/2 pint milk
250g / 8 oz butter
1kg / 2lb unrefined granulated sugar

200g / 7 oz plain chocolate

Place all ingredients except the chocolate in a large pan. Heat gently, stirring, until the sugar has dissolved. Bring to a rolling boil, stirring, until the soft ball stage (Place a teaspoonful of the mixture in a bowl of cold water. It should form a soft ball.) Remove from the heat. When the mixture stops bubbling, break the chocolate into the mixture and beat until the chocolate has melted into the mixture completely and it has started to thicken. Pour into a greased tin and leave to cool. Place tin into fridge and leave until completely set (overnight is a good length of time for this). Cut into squares. Never, ever eat it :-)

Back to main page