You must be thinking that there is something seriously wrong with me when I’m making chocolate fudge on such a hot day! Don’t worry, I would be thinking exactly the same thing if it weren’t for the delicious chocolate ice-cream I’m eating right now while writing this post about chocolate fudge.
So, what’s with the chocolate fudge recipe then? Well the thing is that I don’t have the strength to embark on my culinary adventures on such a scorching hot day! But, to keep myself busy, I decided to ‘take care of some unfinished business.’ A couple of months ago when I was thinking about starting a blog, I made a decision that from now on I would take a picture of each and every chocolate delicacy I make and write down a recipe together with the instructions. That’s how right now in this sultry weather, while going through my archive, I found this lovely recipe and decided to finally post it regardless of the heat. I hope you won’t mind.
And this chocolate dessert was a pure, little improvisation! I just decided to play with it and experiment a bit and see what happens! There was honey and vanilla and the result was just awesome! If you don’t believe me, fell free to ask my husband who’d been relishing this delicacy for three days. The only catch is that you shouldn’t keep this delicious fudge at room temperature for long, because the ‘white’ part, the one with honey may soften a bit. So my advice is to cool it in the fridge before eating. Now that I think about it, maybe this isn’t such a bad recipe for these hot days at all 🙂 .
- ¾ cup milk
- 4½ cup sugar
- 4 tablespoon honey
- 2 stick butter
- 1 cup oil
- 2 cup flour
- 2 cup powdered milk
- 1 cup cocoa
- 2 teaspoon vanilla
- Grease the 10x14 inch pan (and line it with the baking paper, it will be much easier to lift the fudge from the pan)
- Put together milk, sugar and butter in a large casserole, bring to a boil, and cook it for a few minutes on medium heat (stirring constantly).
- Stir in oil, honey and vanilla.
- Add powdered milk and flour and stir it well to combine evenly and cook it a few minutes on a low heat, stirring constantly, of course.
- Move from the heat and separate about ⅓ of the batter to use as the white filling.
- In remaining ⅔ of the batter add cocoa and stir it well.
- Pour the ½ of cocoa mixture into a pan and spread evenly, then pour the white filling and spread it with a spoon or spatula, then cover it with the remaining half of cocoa mixture.
- Let it cool to set up and put in a fridge for a few hours before you cut it.
- Use the edges of the baking paper to lift fudge from the pan.
- Cut into small squares (or however you like) and serve.