Chocolate fudge
How to make dead good chocolate fudge - this luxurious recipe is from chef Bjorn van der Horst and olive magazine
Difficulty and servings
Makes 70 small pieces
Preparation and cooking times
Ready in 30 mins
- Put 550g caster sugar, 550ml double cream and 75g liquid glucose (available from chemists and cookshops) in a pan. Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118C. Turn off the heat and add 150g melted milk chocolate, mix really well and pour into a 22cm square non-stick tin.
- Leave the fudge overnight to set then turn out and cut into squares.
Know-how
It's not hard to make although you will need a sugar thermometer to get the right texture.
per piece
84 kcalories, protein 0.3g, carbohydrate 10.5g, fat 4.9 g, saturated fat 2.8g, fibre 0g, salt 0.1 g
Recipe from olive magazine, April 2007.
http://www.bbcgoodfood.com/recipes/3569/
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Ingredients
- 550g caster sugar
- 550ml double cream
- 75g liquid, glucose (available from chemists and cookshops)
- 150g melted milk chocolate
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Difficulty and servings
Makes 70 small pieces
Preparation and cooking times
Ready in 30 mins
Ingredients
- 550g caster sugar
- 550ml double cream
- 75g liquid, glucose (available from chemists and cookshops)
- 150g melted milk chocolate
per piece
84 kcalories, protein 0.3g, carbohydrate 10.5g, fat 4.9 g, saturated fat 2.8g, fibre 0g, salt 0.1 g
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