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Dark chocolate fudge
Item 1 of 1
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
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
SAVE RECIPE
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
- 60g of unsalted butter
4
Remove from the heat and stir in the chocolate until it is completely dissolved
- 200g of dark chocolate buttons
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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