Dark chocolate fudge

These rich, dark chocolate fudge pieces make classic petits fours or wonderful sweet treats. Simon Hulstone's chocolate fudge recipe should make 24, which is enough to round off a large dinner party or to keep on hand in an airtight container for a few days to keep your inner chocoholic at bay.

First published in 2015
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Ingredients

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Equipment

  • Thermometer
  • Silicone paper

Method

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
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
First published in 2015
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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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