Chocolate Fudge.

Chocolate Fudge.

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Sugar – 800 gr.
Milk – 240 gr.
Cream 33% – 120 gr.
Dark chocolate – 170 g.
Nuts – 50 gr.

This dessert is somewhat reminiscent of the familiar to us from childhood Sherbet. That is, of course, not brownies and chocolate cake (flour there is not). At the same time, the cubes are obtained crumbly and quite sweet – it is better to have milk and small pieces.

Excellent add a large roasted nuts: hazelnuts, pistachios, peanuts.

And best of all, it is just being prepared. Something that reminds cooking caramel.

Cooking method:    

In a deep saucepan, combine all the ingredients: sugar (800 gr.), Milk (240 gr.), Cream 33% (120 gr.), Dark chocolate (170 gr.).
Place the saucepan over medium heat and stir occasionally. First the sugar is completely dissolved and the mass becomes homogeneous.

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Then, the mass begins to boil so thick large bubbles.

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When the mass reaches 113 degrees, remove from heat. And pour the mass into a wide bowl. I used to do this pan – we need to quickly cool the mass.

Allow the mixture to cool for 30 minutes, then begin stirring blades (or the mixer, if poured into plastic molds). 6 minutes later (with manual mode), the mass begins to thicken – it crystallized sugar.

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Add roasted nuts, and again mix well.

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Pour the mass in the form of ready-made, greased or lined with parchment / film. I have a square shape 18×18 cm.
About an hour and a half, the mass hardens (you do not even need a refrigerator).

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Carefully remove the dessert and cut into cubes. Depending on how well you mass stirred with cooling, the cubes will be more or less crumbly. I mixed the 4 minute and got a little wet cut. If you stop longer, the dessert is more crumbly and dry.


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2 комментария to “Chocolate Fudge.”

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