This is one of my husband’s recipes for a fudge made with dark chocolate. The secret here is the addition of a little clotted cream as well as the ordinary cream. If you don’t have or can’t get clotted cream just replace it with more ordinary cream but it will alter the creaminess and flavour of the final fudge. You will still enjoy the fudge without, though.
Prep time: 15 minutes/Cook time: 60 minutes/Makes: 15 squares (+30 minutes cooling time)
Ingredients:
200g (7 oz) of dark chocolate, finely chopped
110ml (2/5 cup + 1 tbsp) of double cream
100ml (2/5 cup) clotted cream
340g (12 oz) of caster sugar
170ml (4/5 cup less 2 tbsp) of liquid glucose
60g (2 oz) of unsalted butter, plus more for greasing
Method:
Grease a baking tray with butter then line with parchment or silicone paper. Set aside until needed.
Combine the cream, sugar and glucose in a heavy-based saucepan. Bring to a soft boil until the mixture reaches 120°C (250°F) on a sugar (candy) thermometer, trying not to stir or shake the pan.
Add the butter and return to a soft boil until the temperature reaches 120°C again.
At this point, take the pan from the heat and stir in the chocolate until it is completely melted.
Pour the chocolate fudge mix into the baking tray and allow to set for 30 minutes. Cut the fudge into cubes and serve.
