Mamma’s Chocolate Fudge

Let’s begin the year with something sweet. Even though we are all sticking to our New Year ‘no sugar’ resolutions. This is our Mamma’s recipe – a family treasure.

Fudge-making apparently started with young US women on college campuses in the 1890s. Andrew F. Smith in “The Oxford Companion to American Food and Drink” suggests Fudge came from “an expression young women might have used instead of swearing”.

Boil 2 tins of condensed milk in a non stick pan. Do simmer carefully, to avoid burning. Add 100 gm butter. Stir well.

Add ½ cup sugar if you want it extra sweet (optional – I prefer NOT to add sugar, as the condensed milk is sweet enough) and mix well until it dissolves well.

Add 1 small tin (200 grams) drinking chocolate. Whisk on slow fire very vigorously.

Add 100 gms almonds or cashews, chopped. When the mixture leaves the sides of the pan, it’s ready.

Pour into a tray. Cut into squares and save in a tin, for your little and not so little guests.

Note: If you like your fudge sticky and like a spread, get it off the flame as soon as it’s done. It hardens as it cools. The drinking chocolate powder used makes a difference to this fudge, so use the finest quality cocoa powder available.

By Linda Joseph Kavalackal,
Christ & Co.