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Becky's Food Page 5 Creamy chocolate fudge.

April 25 2007


Chocolate Fudge.


This will make about 36 squares of fudge:
  • 75g (3oz) full-fat cream cheese
  • 350g (12oz) icing sugar
  • 1 level tablespoon of cocoa powder
  • 1 teaspoon of oil, for wiping
  • 75g (3oz) plain chocolate drops
  • 40g (1.5oz) butter
  • a shallow 15cm (6in) square cake tin
  • greaseproof paper
  • Put the cream cheese into a bowl then sift the icing sugar and cocoa through a sieve into the bowl and mix well.
  • Cut a sheet of greaseproof paper to the right size and put in the bottom of the tin.
  • Using some kitchen towel and the oil to smear the paper and the inside of the tin.
  • Melt the chocolate and butter in a bowl then stir in a tablespoon of the cream cheese mixture and stir well.
  • Pour the chocolate into the cheese mixture and beat them together until creamy.
  • Spoon the mixture into the tin and smooth the top of the fudge with the back of the spoon.
  • Put the tin into the fridge for two hours.
  • Use a blunt knife to loosen the edges of the fudge and turn it out onto a large plate. Cut the fudge into squares and keep in the fridge.

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