Wednesday, 14 August 2013

Chocolate fudge for Ekka Wednesday

With the Ekka holiday today and all, it seems not just appropriate but also essential to have a recipe about sugary fun stuff that reeks of sideshow alley, fireworks and bulls. If you're a grown-up, add a splash of Baileys or Grand Marnier and make like you're in the Stockman's Bar. Sort of.  


2 cups sugar
1 tablespoon butter
1½ tablespoons cocoa
½ teaspoon vanilla extract
½ cup milk
Pinch of cream of tartar
Pinch of salt


Put all ingredients in a saucepan and stir until boiling. Boil gently for about 10 minutes.

Remove from heat and beat hard with a wooden spoon until mixture is creamy.

Carefully pour the mixture into a greased and lined 16cm-square tin and smooth over with the back of a spoon. Refrigerate for 2 hours or until set.

Remove from the refrigerator. Using a sharp knife, cut the fudge into squares as big or as little as you like. Wrap them in baking paper with kitchen tie and you've got a perfect mini show bag!