Rhoda's Chocolate Fudge

Source & History

This is the standard fudge recipe for the family – this branch anyway. As the title would suggest, it’s from Grandma Rhoda.

The timing is critical for this and make sure that you don't start beating after you take it off the heat until the mixture in the pot has stopped bubbling.
I have never really understood how long to beat fudge which is why mine is sometimes less than perfect, I guess – there’s something about thickening & gloss which has never really made sense to me.
All I know is that if you don’t beat it long enough it will crystallise when you pour it into the pan (foams up like a volcano) – it’s still edible, as my kids will testify.
Just don’t beat it too long and let it start to harden in the saucepan because then you’ll be eating fudge out of the saucepan with a spoon!

Place all the ingredients in a large saucepan. Place on the stove at a medium heat. Stir until the sugar has dissolved.
Boil for 10min [time is very important].
Remove saucepan from the heat, let the mixture stand until it stops bubbling [this is important, too, don’t start beating too soon].
Beat thoroughly, until mixture starts to thicken.
Pour into a greased 20x20cm tin and leave until set. Score the fudge with a sharp knife before it hardens which will make it easier to cut into bit-size pieces.