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Chocolate Fudge

Submitted by ChocTruffle 16 October 2009

Tastes absolutely wicked which is why we call it Evil Chocolate fudge. I use a 21cm square tin which means that the fudge squares are nice and thick!



225ml/ 1/2 pint double cream 225ml/ 1/2 pint milk 250g/ 8oz butter 1kg/ 2lb granulated sugar 200g/ 7oz plain chocolate - broken into pieces


1. Place all the ingredients EXCEPT the chocolate in a large pan. 2. Heat gently, stirring, until the sugar has dissolved. Bring to a rolling boil, stirring until the soft ball stage (place a teaspoon of the mixture in a cup of cold water. It should form a soft ball) 3. Remove from the heat. When the mixture stops bubbling, add the chocolate and beat until the chocolate has melted into the mixture and it has started to thicken. 4. Pour into a greased tin and leave it to cool. Place into a fridge and leave until completely set - usually overnight. Cut into squares.

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