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Ceylon Sonata Cocoa Fudge

Submitted by: Pamela Owen

This is a typical cocoa fudge with the variation of black tea being used in place of water. This fudge is delicious with a cup of Ceylon Sonata tea after dinner.

Prep Time: 1 hour
Serving Size: 24 servings
  • Step 1:
  • 3 c. sugar
  • 3/4 c. milk
  • 1 1/2 tbsp. Adagio Ceylon Sonata Tea leaves
  • 1 c. boiling water
  • 3/4 c. cocoa, sifted
  • pinch salt
  • Step 2:
  • 1/4 c. butter, cubed (1/2" cubes)
  • 1 1/2 tbsp. vanilla extract
  • 1/2 c. walnuts
  • 1/2 c. milk chocolate chips
  • 1 c. mini marshmallows
Brew 1 1/2 tbsp. Ceylon Sonata tea in 1 c. hot water. Strain and measure out 3/4 c. brewed tea.
Put the following ingredients into a very large pot: sugar, milk, 3/4 c. brewed tea, cocoa, and salt. Beat them with a whisk until smooth. Cook on medium heat until it reaches soft ball stage, 234°F. Remove from heat and sit on the counter with a pad under it.
Immediately after taking off heat, stir in the following ingredients one at a time, stirring each one until mixed thoroughly: butter cubes, vanilla, walnuts, milk chocolate chips, and mini marshmallows. Beat the mixture vigorously until it thickens. As soon as that starts to happen, immediately put mixture into a 9"x9" glass pan lined with parchment. your pan quickly. It sets very fast so work quickly. Smooth it out and sprinkle with a few chopped walnuts. Allow to cool completely.

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