Double chocolate fudge! Nom nom nom

23 Oct

OK- so if you just make one of my recipes- then this has to be it.

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I was lucky enough to be sent some bars of Tesco Finest Ecuadorian chocolate, so I decided to put them to good use in this double chocolate fudge.

Here goes…. you will need

500g caster sugar

500ml double cream (I used Tesco Creamfields)

3 tbsp Liquid Glucose (I found the Dr Oetker brand in my local Tesco, in the home baking aisle and it was on offer- 3 for 2!)

140g chocolate cut into chunks, roughly the size of chocolate buttons. If you want to make my double chocolate fudge, then you need a mix- I used white and milk. But you can use whatever combo you like! Use buttons if it’s easier- 3 packets for £1 in most supermarkets and you’ll only need 2.

Method

  1. Line a 22cm square non-stick tin with baking parchment. Or use a smaller, or larger tin and you’ll have thicker or thinner fudge accordingly. You’re doing to cut it up anyway, so it really doesn’t matter much!
  2. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan.
  3. Turn up the heat and fast boil (mine took about 20 minutes and stir continually) until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon and roll between your fingers i.e. malleable. By this time the bubbles in the mixture will look small and even.
  4. Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little.
  5. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon.
  6. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares.

Will keep for up to 2 months in an airtight container – don’t store in the fridge or the fudge will go soft. P.S. It won’t last that long! This would also make a great gift!

This fudge tastes sublime- not gritty and ever so slightly crumbly. Every so often you get a little hit of richness from the smooth chocolate.

Can you tell I’m excited about this recipe? Look out for a post on how to make Dolly Mixture Fudge next- I just have to try it out first!

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