Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency.
Prep: 10 mins
Cook: 25 mins
Difficulty: Medium
Serves: 16 pieces
INGREDIENTS
300ml whole milk
350g caster sugar
100g unsalted butter
1tsp vanilla extract
100g dark chocolate, chopped
Optional toppings
chopped nuts, toffee pieces, mini chocolate buttons
METHOD
- Line an 18cm square tin with greaseproof paper.
- Put the milk, sugar and butter in a heavy-based saucepan.
- Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
- Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up – when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
- Take the temperature after 15 mins (continuing to stir or it will burn on the bottom).
- Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
- Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted.
- Quickly pour the mixture into your prepared tin and leave to set at room temperature.
- Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge until they stick. (Make sure the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt.)
- Once set, cut the fudge into small pieces and store in a sealed container.
Recipe from bbcgoodfood.com
