This Double Chocolate Fudge recipe produces a delicious melt in the 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.
- 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)
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.