Fudge in Black and White

Black and White Fudge 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 gmFudge caster sugar

500 ml cream

120 gm 70% chocolate

120 gm white chocolate

80 gm butter

What to Do 

  1. 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).
  2. Melt over low heat, stirring until chocolate and sugar are dissolved.
  3. Cease stirring, increase the heat, and bring the temperature to 115C.
  4. Place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
  5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
  6. Pour into baking tray and cool until the fudge sets.
  7. Repeat with the other half of the ingredients and the white chocolate.
  8. 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…)

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