Chocolate tablet

    30 min

    This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.

    48 people made this

    Serves: 32 

    • 450g (16 oz) granulated sugar
    • 1 (170g) tin of evaporated milk
    • A pinch of salt
    • 1/2 teaspoon of vanilla essence
    • 120g (4 oz) milk chocolate buttons or chocolate chips

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Butter a 20cm (8 inch) shallow square cake tin. Fill a shallow roasting tin with cold water.
    2. Place the sugar in a heavy-based (not non-stick) medium saucepan with the milk. Heat very gently, stirring occasionally, until the sugar is dissolved. Do not let mixture boil during this time or it will crystallise.
    3. Bring to the boil and leave it boiling for about 20 minutes or until it registers 118 degrees C on a sugar thermometer (i.e. the hard ball stage - when a little of the mixture will form a hard ball when dipped in cold water).
    4. Immediately stand the base of the pan in the cold water and stir in the salt and vanilla essence.
    5. Remove the saucepan from the water and beat the mixture as it begins to go grainy around the edge of the pan. Do not overbeat, otherwise the mixture will not pour; if underbeaten, the tablet will be chewy which isn't real tablet!
    6. Stir in the chocolate and mix well.
    7. While still pourable, transfer the mixture into the prepared tin and allow to cool slightly until set. Mark into squares and leave until completely cold, then cut into squares and store in an airtight container.

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    Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.

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    Reviews in English (9)


    Something else. How long will they keep for? Wanting too make them as gifts  -  07 Nov 2010


    I missed out the chocolate and didn't stir so much at the beginning as it seemed to take ages for the sugar to dissolve otherwise, I just gave it an occasional stir and a swill round. I also used another pan to pour into when it finished cooking as it seemed to catch quite easy on the bottom. I only needed to stir it for a little while which was great although it didn't pour out of the saucepan and spreading it was hard work even with a hot metal spatula!!!But great if you want fudge that sets!!!Also try the peanut butter fudge that was so easy and very tasty!!!  -  26 Feb 2010


    Good recipe hard to understand at some parts  -  18 Apr 2011