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Dark chocolate fudge

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Ingredients

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Metric

Imperial

  • 200g of dark chocolate buttons
  • 210ml of double cream
  • 340g of caster sugar
  • 170ml of liquid glucose
  • 60g of unsalted butter, plus more for greasing
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Method

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1
Begin this recipe by greasing a baking tray and lining with parchment or silicone paper
2
Place the cream, sugar and glucose into a heavy-based saucepan. Bring to a soft boil until the mixture reaches 120°C on a food thermometer, trying not to stir or shake the pan
  • 210ml of double cream
  • 340g of caster sugar
  • 170ml of liquid glucose
3
Add the butter and return to a soft boil until the temperature reaches 120°C again
  • 60g of unsalted butter
4
Remove from the heat and stir in the chocolate until it is completely dissolved
5
Pour the chocolate fudge mix into the baking tray and allow to set for 30 minutes. Cut the fudge into cubes and serve
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Dark chocolate fudge

 
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