Beef Fudge

by Barry Lewis


225g butter

1 x 400g tin evaporated milk

800g sugar

350g chocolate chips

1 tub marshmallow fluff

2 tsp vanilla extract

400g roast beef, finely shredded / ground

100g chopped nuts

Back in the 1960’s as we know recipes were a little, unique! In this video, we make ‘beef fudge’ which as the title suggests and surprisingly is beef worked into a chocolate fudge recipe. It’s based on an old cookbook where there was lots of excess cattle so people would get creative and add the meat to cakes etc – this is like meatloaf, but turned up to 11!

Ok so it turns out that this recipe is basically based on the famous fudge recipe also popular in the 1960’s by Carnation the people that make the condensed / evaporated milk. Except for some reason the addition of beef was thought of as a good idea….

First up get a saucepan and melt the butter, evaporated milk and sugar over a medium heat. Make sure you stir this consistently until the sugar dissolves fully. Let it bubble and simmer for a good 8 minutes or so, simmering gently, stirring often. This is important to simmer for this long as it helps the sugar caramelise more and ultimately firm up, if you skip this step it will not set properly.

Remove from the heat and add in the chocolate chips, marshmallow fluff, extract, nuts and beef then stir all together until fully combined. As you stir and it cools it should firm up slightly. Pour into a lined baking tray and allow to set. It will set at room temperature, but I found it best to cool it initially to room temperature then put it in the fridge for a bit.

The taste, I’ll let you decide! But, it’s definitely masked by the sugar that’s all I’m gonna say! If you try this, good luck and enjoy! Oh and if you want to omit the beef, you’ll make a lovely chocolate fudge.