Lowestoft Recipes from Jackie's Kitchen
12th December 2012
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Crumbly Chocolate Fudge

Makes 30-36 squares

  • 170g can evaporated milk
  • 450g golden caster sugar
  • 125g butter
  • 1 tsp vanilla extract
  • 125g dark chocolate, broken up


  1. Line a square cake tin with baking parchment.
  2. In a large saucepan, place the evaporated milk, sugar, butter and vanilla extract. Heat gently and stir until sugar dissolves.
  3. Turn up the heat and boil, bubbling, for 8 minutes, stirring all the time.
  4. Turn off the heat and gently add the chocolate pieces and stir until thoroughly combined.
  5. Pour into the tin and smooth the top. Leave to set for an hour. (No need to put in the fridge)
  6. Once set, with a sharp knife cut into squares.


This will keep in an airtight tin for two weeks, so is great as a present, if you can resist eating it all of course!


About the Author

Jackie T

Member since: 8th November 2012

I am a high school music teacher and cooking and baking are great hobbies of mine.
I also love to sing, as I am a fully trained and professional mezzo soprano.
My husband and I love good food and fine...

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