Thursday, January 13, 2011

Triple Choc Fantastically Fancy and Fabulous Fudge

Triple choc fudge-1
So, this fudge is actually just called ‘Triple Choc Fudge’ – I’ve added in all the alliteration.  But it’s true, it is fantastic, fancy and fabulous.  Firstly, it’s fudge.  Secondly, I got to try out my sugar thermometer for the first time (and I used ‘glucose syrup’ for the first time too).  Thirdly, it has three types of chocolate!  Which means, lastly, it is delicious and fattening and will probably only be made on special occasions. 

Fudge tops 
Makes 50 pieces.

1 ½ cups caster sugar
½ cup firmly packed brown sugar
100g dark eating chocolate, chopped coarsely
2 tablespoons glucose syrup
½ cup cream
¼ cup milk
40g butter
200g white eating chocolate, melted
50g milk eating chocolate, melted

Grease and line an 8cm x 26cm tin with baking paper, extending the paper 5cm up the sides (I just used a loaf tin as I wasn’t too worried about measurements).

Stir sugars, dark chocolate, syrup, cream and milk in a small saucepan over a low to medium heat, without boiling, until the sugar dissolves.  Bring the syrup to the boil, and boil uncovered and without stirring until the syrup reaches 116˚C on a sugar thermometer.  Remove the pan immediately from the heat.  Leave the thermometer in the mixture, add the butter, but do not stir.

Cool the fudge for about 40 minutes or until the mixture drops to 40˚C.  Remove the thermometer.  Stir the fudge with a wooden spoon for about 10 minutes or until a small amount dropped from a spoon holds its shape.  Spread the fudge into the prepared tin, smooth the surface and cover with foil.  Refrigerate for 1 hour.

Spread the white chocolate over the fudge and drizzle the milk chocolate on top.  Pull a skewer through the chocolate topping to create a marbled effect.  Refrigerate the fudge for 3 hours or overnight.  Remove the fudge from the tin and cut into pieces.

After more fudge?  Try making some Caramel Fudge too!

Yum fudge

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