Prepare a delicious chocolate fudge by following the outlined recipe and steps. Include 3% soya paste to minimize rancidity and delay the onset of fat bloom, ensuring a lasting, quality fudge.

  • 30 Parts Crystal sugar
  • 22.5 Parts Glucose syrup
  • 7.5 Parts Sweetened condensed skim milk
  • 2.5 Parts Soya paste
  • 2.5 Parts Vegetable hard fat
  • 0.1 Parts Salt
  • 0.02 Parts Vanillin

First, mix the soya paste with a small amount of water in a pan, stirring until it forms a thick paste. Gradually add more water to thin it out. Next, combine the rest of the ingredients in the same pan, and heat them until the mixture reaches 119°C (246.2°F). Allow the mixture to cool down to 90°C (194°F) before proceeding with the next steps.

  • 15 Parts basic Fondant (recipe below)
  • 1.5 Parts Frappe
  • 3.0 Parts Dark chocolate

Basic Fondant

  • 83 Parts White sugar
  • 20 Parts Glucose syrup, regular grade
  • 40 Parts Water

Cook temperature 120°c (248°F)
Note: Mature for one day before use.

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