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
Double Chocolate Fudge with Mini Eggs
For the Fudge
- 400 ml Double Cream
- 135 ml Milk
- 135 g Unsalted Butter
- 300 g Light Muscovado Sugar
- 300 g White Sugar
- Pinch of Salt
- 180 g Milk Chocolate broken into small pieces
To decorate the Fudge
- 103 g tube Cadbury Mini Eggs roughly crushed
- Prepare the tin. Lightly grease and fully line the brownie tin. Ensure that the greaseproof paper goes beyond the rim of the pan, this will help to remove the fudge once it has firmed up
- Melt the ingredients. Place the double cream, milk, butter and sugar into a heavy based pan. Place over a low heat to allow the ingredients to melt. Constantly stir using a wooden spoon. Ensure all of the ingredients have completely melted before moving onto the next stage - you should no longer hear or feel the granulation of the sugar. Pay particular attention to the 'corner' of the pan when listening for sugar granulation.
- Affix the sugar thermometer. Set the digital thermometer to 116C /241F (soft ball stage) and attach it to the side of the pan. Ensure that the thermometer is secure and not touching the base of the pan. (alternatively use a thermospatula which has the thermometer built into the spatula, or see note e below).
- Boil. Increase the heat under the pan to allow it to come to the boil whilst stirring all of the time. Boil the mixture, whilst continuing to stir, until it reaches 116C / 241F (soft ball stage). Please be careful - the mixture is very hot! You may find it helpful to wear an oven mitt in case of splashes from the sugar.
- Leave alone. Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110C / 230F. This will only take a couple of minutes.
- Begin to flavour the fudge. Add a pinch of salt and the broken milk chocolate. Mix. The chocolate will melt into the fudge easily.
- Beat. Beat the mixture with the wooden spoon vigorously until it is no longer shiny. You may find that oil is released from the chocolate at this point. Keep beating the mixture, it will gradually re-combine with the fudge
- .8. Pour into the brownie pan. Pour the chocolate fudge mixture into the prepared tin. Smooth it into the corners.
- Decorate. Scatter the broken mini eggs over the top of the fudge. Use your hand to gently push the mini eggs to 'stick' them to the fudge. The chocolate of the mini eggs will naturally soften a little at this point, but it will firm up again whilst the fudge sets.
- 10. Cool. Set aside to cool at room temperature for atleast three hours to firm up.
- 11. Slice in cubes. Once fully cold and firm use the excess greaseproof paper as handles to remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.
- 12. Enjoy!
- 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)
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