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Uncooked Chocolate Cream Fudge

Imperial

Ingredients

Metric x 1

Metric x 10

4 oz.

Semisweet chocolate, broken into small pieces

125 g.

1250 g. or 8 boxes

4 tbsp.

Butter

60 ml.

600 ml.

3 tsp.

Light cream

45 ml.

450 ml.

1 tsp.

Vanilla extract

5 ml.

50 ml.

3 1/2 Cups

Confectioners' sugar, sifted

875 ml.

8.75 liters. (maybe less)

 x1
Put the chocolate pieces and the butter into a heatproof bowl set over a saucepan of hot water.
Leave them until they have melted, stirring once or twice.
Remove bowl from the saucepan of water, and stir cream and vanilla into the chocolate mixture.
With a wooden spoon, gradually work in the confectioners' sugar. Mix well.
Transfer the mixture into a buttered pan 8 inches [20 cm.] square.
Leave the fudge in a cool place until it has set, about 3 hours.

x10
Use 2 12 in. x 16 in. pans.