CHOCOLATE FUDGE

CHOCOLATE FUDGE

Ingredients: Cannabis Butter, Canna Sugar, Canna Flour, Cocoa, Baking Powder, Eggs, Milk, Vanilla.
Storage: We recommend that edibles be stored in the fridge or freezer to preserve freshness.
Recommended dosage: 1/2 of edible

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Chocolate Fudge

I prefer this variety of fudge to the smooth and creamier type made with condensed milk, or the very rich fudge made with cream.

For this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.

Chocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.

Follow these tips and easy to follow instructions for perfect fudge every time

Home » Chocolate» Chocolate Fudge Without Condensed Milk

CHOCOLATE FUDGE WITHOUT CONDENSED MILK

Easy to follow instructions for the best chocolate fudge every time!

overhead view of squares of chocolate fudge
This classic chocolate fudge is wonderfully rich, dense, crumbly and melts in the mouth. It is made using milk and sugar rather than condensed milk.

I prefer this variety of fudge to the smooth and creamier type made with condensed milk, or the very rich fudge made with cream.

For this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.

Chocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.

Follow these tips and easy to follow instructions for perfect fudge every time

Chocolate Fudge

TIPS FOR GREAT FUDGE

Grease an 8 inch pan with butter, and line with parchment paper.
Use a heavy bottomed medium saucepan for even heat distribution, and a wooden spoon for stirring.
Combine the cocoa powder, sugar and milk in the pan before turning on heat to medium.
Bring to a boil while stirring the mixture.
Once it starts to boil, DO NOT stir again. Turn the heat down to the lowest setting and allow to simmer (uncovered).
Use a cooking thermometer to measure the heat of the mixture. My favourite is the Thermapen (affiliate link) as it is ergonomic, fast and accurate.
If you do not have a cooking thermometer, you could use the soft ball method (see details below).
When the mixture reaches 114℃/238℉, turn off the heat. It normally takes 30-35 minutes to reach this temperature, although different factors might affect it such as type of pan, the heat, weather and altitude.
Leave the mixture to cool to 46℃/115℉, then add the butter and vanilla and using a wooden spoon, beat quickly. At this temperature the fudge is still warm and the crystals formed around the edges will have hardened.
The beating process prevents sugar crystals from reforming and making it grainy. A longer beating gives a chewy fudge, and with shorter beating it will be more crumbly. https://premiumpsychedelics.com/
Pour into the greased tray, cover with plastic wrap and chill in the fridge for 30 minutes.
Remove from the fridge and cut the fudge into squares or rectangles. Peel the fudge away from the parchment paper and serve.

Chocolate Fudge

overhead view of squares of chocolate fudge
This classic chocolate fudge is wonderfully rich, dense, crumbly and melts in the mouth. It is made using milk and sugar rather than condensed milk.

I prefer this variety of fudge to the smooth and creamier type made with condensed milk, or the very rich fudge made with cream.

For this recipe, the slow cooking process takes around 30-40 minutes during which time the sugar slowly caramelises giving a wonderful rich flavour.

Chocolate fudge makes a wonderful and thoughtful gift for special occasions such as birthdays, Christmas, Mother’s or Father’s Day.

Follow these tips and easy to follow instructions for perfect fudge every time