Friday, September 26, 2008

Nutty Chocolate Fudge

Loved by all ages, this tempting fudge makes a wonderful gift. Recipe makes 1 1/2 pound (750 g) or 36 squares.


About 1 2/3 cups white sugar
4 fluid ounces (125 ml) cream
4 ounces (125 g) unsalted butter
5 ounces (150 g) dark cooking chocolate
8 teaspoons golden syrup
1/2 cup unsalted peanuts or hazelnuts
6 ounces (185 g) dark cooking chocolate
3/4 ounce (20 g) unsalted butter


1. Grease a shallow, 8 inch (20 cm) square tin.
2. Put the sugar, cream, butter, chocolate and syrup into a heavy-based saucepan. Warm gently over a low heat until the sugar dissolves and the butter and chocolate melts.
3. Bring to the boil over a medium heat. Using a sugar thermometer, boil to 240 degrees F (116 degrees C), stirring occasionally to prevent sticking. Remove from heat and stand for 10 minutes.
4. Using a large wooden spoon, beat the mixture until it just becomes thick and creamy and begins to look grainy. Do not over beat the mixture.
5. Stir in the nuts and pour into the prepared tin. Leave until the fudge is set.
6. For the topping, melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Make sure the water does not touch the bottom of the bowl.
7. Spread the chocolate mixture evenly over the fudge and leave to cool. Once cool, put in the fridge to set.
8. With a sharp knife, cut into small squares and serve.

Tip: When using a sugar thermometer, always read the temperature at eye level. Watch it carefully once it reaches 220 degrees F (104 degrees C), as it rises very quickly after this point.

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