Ooh how I wish I could bring you smelly vision where this Double Chocolate fudge is concerned! The aroma of chocolate filtering through the house whilst this fudge bubbles away, and for a number of hours afterwards, is delightful.
Of course the highlight of this Double Chocolate Fudge with mini eggs doesn’t end there! It gives a wonderful melt in the mouth experience and the mini eggs bring a great contrast of texture too. If you love homemade fudge, trust me, you’ll love this one. It’s sheer bliss!
The finishing touch of mini eggs make this Double Chocolate Fudge perfect for Easter too! That pop of colour courtesy of those scrummy mini eggs really lifts the aesthetic appeal of this fudge from mundane brown, to something far more inviting and cheerful.
In my opinion, not only would this fudge make a lovely homemade Easter treat or gift, it would also be a great way to use up left over Easter chocolate too! And if you’re looking for other ways to use up Easter chocolate, then I seriously recommend that you check out my collection of 38 Easter Bakes from some top food bloggers, which includes a raft of Easter ideas along with quick and easy ways to use up spare chocolate!
How to make fudge without a sugar thermometer.
Now, if you’re new to making your own fudge I really would recommend sourcing a good digital sugar thermometer (you should be able to get one for around £15), but if your fudge making session is an impulse activity and you don’t have time to buy a suitable thermometer, or if you feel that it would be another kitchen gadget just taking up valuable space (though ours sits nicely in our cutlery drawer) then there is another way to test if your fudge is ready.
To test when fudge is ready without a sugar thermometer simply calls for a small amount of the hot sugar syrup to be dropped into a glass of cold water. It will literally form a ‘soft ball’ when it is ready (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage). However in getting to the point when the fudge is ready can result in a long line of drinking glasses full of murky water, courtesy of under boiled fudge!
Although many fudge recipes tell us to boil the fudge for a given number of minutes, this doesn’t necessarily mean that your fudge will be ready to test! Trust me, I’ve been there and produced a long line of dirty drinking glasses. You see, it all depends how high the heat is under your pan. Cooking sugar on a moderate heat is clearly going to take longer than boiling it on a really high heat!
Helpfully, there are some clear visual changes the molten sugar goes through when making fudge. Being aware of these changes, and watching for them, will help you to know when to start testing your fudge, regardless of how high the heat is under the pan!
Visual changes when making homemade fudge.
- As the fudge approaches 100℃ / 212℉ it will start to gently boil.
- The sugar mixture will soon begin to boil rapidly (be careful, it’s hot!).
- By the time it’s 104-105℃ / 219-221℉ the hot molten sugar will have climbed up the sides of the pan (this is why you need to use a large pan).
- The hot fudge will be bubbling profusely but its temperature will be fairly static at this point.
- Eventually the fudge’s volume will drop back down into the pan (roughly to the level it was at initially), its temperature at this point will be about 110℃ / 230℉. You’re aiming for the fudge to reach 116℃ / 240℉.
- Now the temperature will increase fairly quickly. Once the sugar’s volume has dropped back down into the pan continue boiling it for a 3-4 minutes before starting to test it.
- To test that the fudge is ready carefully drop a spoonful of the hot sugar into a cold glass of water. The mixture will be ready when it holds together and literally feels like a ‘soft ball’ (or firm ball) when handled.
So, here’s how to make Double |Chocolate Fudge with Mini Eggs
mouth confectionery. The addition of mini eggs not only makes it a
perfect recipe for Easter treats, but also introduces a fun pop of colour
and a wonderful contrast in texture.
Prep time: 5 mins Hands on time: about 40 mins Yield: approx 40 – 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer (or see note e below)
20cm x 20cm Brownie Tray (or similar)
For the Fudge
- 400ml Double Cream
- 135ml Milk
- 135g Unsalted Butter
- 300g Light Muscovado Sugar
- 300g White Sugar
- Pinch of Salt
- 180g Milk Chocolate, broken into small pieces
To decorate the Fudge
- 103g tube Cadbury Mini Eggs, roughly crushed
a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge. c) When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly. d) Once portioned, store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge. e) If you’re making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a ‘soft ball’ (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.
This post has been shared with: