Milk, sugar, condensed milk and butter. That’s it. Ours is not ‘chocolate fudge’ which is made very easily and quickly by simply melting chocolate and condensed milk together. This is a true labour of love! Essences, fruit, nuts and sometimes alcohol are added to make each flavour distinctive and divine.
TRADITIONAL STOVE TOP METHOD
There are many shortcuts to making something that resembles fudge; for example melting chocolate into condensed milk, using a microwave or even a slow cooker…but that’s not how proper traditional fudge is made.
Making proper fudge is a science.
To begin with you need to have a supersaturated solution to achieve the perfect firmness in the finished fudge. This is obtained by reducing the liquid at the precise rate and to an exact temperature. Get this wrong and the resulting fudge can be anything from too soft to crumbly, dry, chewy or hard.
The next step, cooling, involves controlling the behaviour of the sugar seeds to stop any large crystals forming which would make the fudge grainy.
Next it is hand beaten to give it the creamy texture we crave before being allowed to set at room temperature.