In honour of World Chocolate Day tomorrow, why not treat your loved ones with homemade chocolate fudge?

The name “fudge” refers to the soft, chewy texture that distinguishes it from harder candies like toffee. One popular story claims that fudge was invented by accident when a batch of caramel was “fudged” or messed up, resulting in a softer, smoother confection.

Fudge quickly became a favourite in confectionery shops and homes across the world. Today, fudge remains a classic treat, available in a variety of flavours, with chocolate being the perennial favourite.

Ingredients

• 2 cups granulated sugar
• 1 cup whole milk
• ½ cup unsalted butter, cut into pieces
• ¼ teaspoon salt
• 100 grams unsweetened chocolate, chopped
• 1 cup marshmallow cream (or 1½ cups mini marshmallows)
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)

Method

1.  Line an 20cm square baking pan with aluminum foil, extending the foil over the edges. Butter the foil lightly or spray with non-stick cooking spray. This will make removing the fudge much easier.
2. In a medium-sized heavy saucepan, combine the granulated sugar, whole milk, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
3. Reduce the heat to low and add the chopped unsweetened chocolate. Stir constantly until the chocolate is completely melted and the mixture is smooth.
4. Increase the heat back to medium and bring the mixture back to a full rolling boil, stirring constantly. Once it reaches a boil, stop stirring and let it boil for 4-5 minutes without stirring. This step is crucial for setting the texture of the fudge. Test it by dropping a small amount into cold water. It should form a soft, pliable ball.
5. Remove the saucepan from the heat. Add the marshmallow cream (or mini marshmallows) and vanilla extract. Stir vigorously until the marshmallow cream is completely melted and the mixture is well combined.
6. If you’re using nuts, fold them into the mixture at this point.
7. Quickly pour the fudge mixture into the prepared pan. Spread it evenly with a spatula.
8. Let the fudge cool at room temperature for about 2 hours, or until completely set. For faster setting, you can place it in the refrigerator.
9. Once the fudge is set, lift it out of the pan using the foil edges. Cut into squares using a sharp knife. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.