3 Ingredient Creamy Chocolate Fudge
Chocolate Fudge is just delicious. I know that not everyone has a candy thermometer lying around – but to get this recipe right – you will really need one. I promise you it will be worth it!
Chocolate Fudge makes for the BEST homemade Christmas Gift, especially for neighbours or Grandparents who are notoriously hard to buy for.
Method
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Thoroughly grease a 20cm square cake tin and line the base with non-stick baking paper.
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Combine the double cream and white sugar in a heavy-based saucepan. Dissolve the sugar over a low heat, stirring occasionally.
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Slowly bring the sugar mixture to the boil, stirring occasionally over medium heat, then cook without stirring until the mixture reaches 110 degrees on a sugar thermometer.
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Stir in the grated chocolate until melted, then quickly pour it into the tin. Allow the mixture to cool at room temperature, then chill in the refrigerator until firm.
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Cut the fudge into squares. Store in an airtight container.
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A thermometer is an essential piece of equipment for making confectionery.
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Ensure the sugar has dissolved completely before boiling the mixture. Once dissolved, boil rapidly, without stirring, to prevent the sugar crystallising and giving the fudge a gritty texture.
