Tutorials

Creamless Fudge (with lots of sugar mind)

Sloth

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102
Location
The cheap end of Brighton
  • 4oz/100g Plain Chocolate
  • 1lb/500g Icing Sugar
  • 2oz/50g Butter or Margarine
  • 2 Tablespoons of Milk
  • 1 teaspoon of Vanilla Essence (or experiment!)

Heat up some water in a saucepan and melt the chocolate together with the butter/marge in a glass bowl on the saucepan, so it all melts without being burned. Stir until well mixed, and remove from the heat.

Stir in the milk and essence, then slowly sieve the icing sugar over the mixture, pausing to stir it in a few times before it's all in the bowl/stirred in.

Put the mix in a suitable tin/container and leave for a while in the cupboard (you may want to chill it if you have used butter) - if you can leave it, that is.

I won a cooking contest at school with this when I was six, that's the power of this recipe. I like to use Cadbury's Bourneville for the chocolate, but I'm sure the finer (70%/80% cocoa) chocolates would be good to try. Also, don't use butter unless you like things very rich!

I'm always losing this recipe so I can look here in future ;}
 
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