Chocolate Fudge From Lonavala Food

CHOCOLATE FUDGE FROM LONAVALA

Chocolate Fudge from Lonavala image

Everyone loves chocolate fudge, and my fondest memories of fudge are of those from Lonavala, a tiny hill station in west India. No one visiting this place can leave without buying a generous amount of Lonavala's famous chocolate fudge!

Provided by Anu_N

Categories Candy

Time 25m

Yield 20 squares

Number Of Ingredients 5

Ingredients

400 g sweetened condensed milk
100 g peanuts or 100 g cashews (or use a mixture of nuts)
1/2 cup unsweetened cocoa powder
50 g butter
3/4 cup sugar

Steps:

Grease a shallow dish with butter.
Pour condensed milk into a thick-bottomed pan.
Add butter, sugar, cocoa powder and the chopped nuts into the pan.
Stir continuously on a low flame till the mixture leaves the sides of the pan (about 15 minutes).
Remove from flame and pour evenly into the prepared greased dish.
Allow to cool and set, and cut into 1 inch squares.
Store in an airtight tin in the refrigerator.

CHOCOLATE FUDGE

Chocolate fudge image

Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency

Provided by Miriam Nice

Categories Snack, Treat

Time 35m

Yield Makes 15 - 16 pieces

Number Of Ingredients 6

Ingredients

300ml whole milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract
100g dark chocolate, chopped (we used Green & Blacks, 70%)
chopped nuts, toffee pieces, mini chocolate buttons

Steps:

Line an 18cm square tin with greaseproof paper.
Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

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