Homemade Chocolate Fudge

A sugar thermometer is a must!

But definitely worth the investment for this rich and luxurious treat!

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For 900g of fudge:

  • 6 tbsp unsalted butter
  • 3 cups of caster sugar
  • 1 tbsp cocoa powder
  • 1 tsp sea salt
  • 3 tbsp golden syrup
  • 1 cup full fat milk
  • 4 ounces of plain chocolate
  • 2 tsp vanilla extract

The Method:

  1. Grease and line an 8 by 8 inch baking pan. And make up an ice bath (big enough to rest the pan in)
  2. Ina heavy based pan, whisk the sugar, cocoa powder and salt together. Add the golden syrup and milk, stirring until smooth over a medium heat. Cook over a medium heat under the sugar dissolves.
  3. Continue to cook and increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
  4. Once soft ball stage on the thermometer is reached, take off the heat and add the chocolate and vanilla. Whisking quickly to incorporate.
  5. Place on the ice bath and allow to cool to 110 degrees. Then pour into the baking pan and leave to set.

Note: be patient with this recipe, it you over cook the mixture, you will go past the soft ball stage and the fudge will not set properly.

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