Tuesday, August 19, 2008

Creamy Chocolate Fudge

Sweet, creamy and chocolaty, you'll find this easy to make homemade fudge irresistible. Recipe makes about 16 squares.


1/2 pint (300 ml) double cream
1 cup white sugar
2 ounces (60 g) dark cooking chocolate, grated


1. Thoroughly grease an 8 inch (20 cm) square cake tin and line the base with non-stick baking paper. Combine the cream and sugar in a heavy-based saucepan. Dissolve the sugar over a low heat, stirring occasionally.
2. Slowly bring the sugar mixture to the boil, stirring occasionally, over a medium heat, then cook without stirring until the mixture reaches 220 degrees F (110 degrees C) on a sugar thermometer.
3. Stir in the grated chocolate until melted, then quickly pour it into the tin. Allow the mixture to cool at room temperature, then chill in the refrigerator until firm.
4. Cut the fudge into squares. Store in an airtight container. If liked, wrap the squares individually in pretty paper to give as small gifts.

Tip: A sugar thermometer is an essential piece of equipment for making confectionery. Ensure the sugar has dissolved completely before boiling the mixture. Once dissolved, boil rapidly, without stirring, to prevent the sugar crystallizing and giving the fudge a gritty texture.

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