I frequently visit markets specifically to find fudge stalls. My enthusiasm for fudge is intense; I’m a big fan of its creamy texture and variety of flavors. When I find a stall, I enjoy exploring the different options available. I often select a mix of flavors to take home, including favorites like rum and raisin, rocky road, vanilla, and chocolate.
My interest in fudge began during my school days, when I first experimented with making it. I appreciated its simple recipe, which doesn’t require many ingredients or a trip to the store. Recently, my approach to fudge making became practical when I aimed to reduce food waste. This led me to use up double cream nearing expiration by making chocolate fudge. Although the appearance of my homemade fudge is quite rustic, it’s delicious and avoids being dry or gritty.
Detailed Chocolate and Vanilla Fudge Recipe
Here’s a step-by-step guide for a basic yet delicious chocolate and vanilla fudge recipe, perfect for beginners or anyone looking to reduce food waste while enjoying a sweet treat.
Detailed Recipe Information:
- Preparation Time: The recipe is straightforward, making it a fun and simple dessert option.
Required Ingredients:
- Dark Chocolate (70%): 250 grams, ensuring a rich and deep chocolate flavor;
- Unsalted Butter: 1 tablespoon, to add creaminess;
- Double Cream: 4 tablespoons, for a smooth and velvety texture;
- Vanilla Extract: 2 teaspoons, to infuse the fudge with a subtle aromatic flavor;
- Salt: A pinch to enhance the chocolate’s depth;
- Icing Sugar: 200 grams, sifted to avoid lumps and sweeten the mixture evenly.
Preparation Steps:
- Setup: Start by lining a loaf tin with parchment paper to prevent the fudge from sticking;
- Chocolate Melting Process: Combine the chocolate, butter, double cream, vanilla extract, and a pinch of salt in a heat-resistant bowl. Place the bowl over a pot of simmering water (double boiler method), stirring occasionally until everything is melted and smooth;
- Incorporate Sugar: Remove the bowl from the heat. Gradually add the icing sugar, stirring with a wooden spoon until well combined;
- Finalize: Transfer the fudge mixture into the prepared tin. Smooth the top with a spatula or the back of a spoon;
- Chill and Finish: Let the fudge set in the refrigerator. Once firm, cut it into small squares for serving.
Additional Recipe Notes:
- Yield: This recipe makes about 28 pieces of fudge, ideal for sharing or treating yourself over several days.
This detailed recipe guide is designed to encourage home cooks to try their hand at making fudge, offering an easy entrance into homemade confectionery with room for creativity in choosing and combining flavors.
