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Dutch Cocoa Fudge

Add this to your list of holiday treats to make, this moorish Fugde will keep well in the freezer too

Prep Time:30mins

Cook Time:10mins

Serves:1 person

Ingredients

Method

  1. Combine first four ingredients in a large sauce pan.
  2. Whisk to mix and heat over medium high heat, stirring often.
  3. When it reaches a boil, stop stirring and let it boil until a candy thermometer reads between 118°C - 120°C. Usually about 10 minutes
  4. Remove from heat. Add butter and vanilla.
  5. Allow the mixture to cool until the candy thermometer reads 43°C (40 mins)
  6. DIY - beat the fudge by hand for 20-25 minutes until it begins to lose its shine, or beat in a mixer for 8-10 minutes, on the lowest setting.
  7. Pour the beaten fudge into a parchment lined pan.
  8. Cool at room temperature for 2-3 hours or cool the fudge in the fridge
Optional: Add nuts, raisins or coconut flakes

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