Fudge in Black and White
With Wiebke our baker out on maternity leave, I decided to vary things up slightly for the Dingle shop. I’ve always been a big fan of fudge, so I decided to try a combination fudge with dark and white chocolate. It came out very well, and here’s a recipe if you want to try it!
You will need a thermometer. The temperatures are very important!
Kieran’s Fudge Recipe
1000 gm caster sugar
500 ml cream
120 gm 70% chocolate
120 gm white chocolate
80 gm butter
What to Do
- Take half the sugar, half the cream and half the butter and combine with the dark chocolate in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
- Melt over low heat, stirring until chocolate and sugar are dissolved.
- Cease stirring, increase the heat, and bring the temperature to 115C.
- Place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
- Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
- Pour into baking tray and cool until the fudge sets.
- Repeat with the other half of the ingredients and the white chocolate.
- Cut and serve.
(Note: I put in some of the Valrhona craquantes into the white chocolate fudge just before pouring it into the pan and gave it a quick stir. The chocolate melted, and that’s what gives it the marbled effect…)
This entry was posted on Monday, October 9th, 2006 at 10:19 am and is filed under Candy, sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.