Creamy Chocolate Fudge
Over a year ago
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Ingredients
- 4 cups Caster Sugar
- 1 ½ cups Whipping Cream
- ¼ cup Golden Syrup
- 360 grams Chocolate (I use at least an 82% cocca chocolate)
- ¼ cup Butter
- 2 teaspoon Vanilla Extract
Accompaniment
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Description
One small piece of this fudge will resolve that chocolate craving. It is a creamy delight that goes great with a cuppa or for the more mature brandy, and scotch.
Method
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1
Lightly grease a large pot.
Add sugar, cream, and syrup. On a medium low heat continuely stir till sugar is completely dissolved. This normally happens at around 150 degrees F. Note: Use a Confectioners Thermometer or a digital one.
Once the sugar is completely dissolved add the chocolate. Increase the heat to medium high. Continuely stir until the temperature hits 235 degrees F.
Once 235 degrees is hit remove from heat. Continuely stir until temperature lowers to 150 degrees F.
At 150 degrees F add the butter and vanilla stir until combined.
Pour into a waxed paper lined dish depending on how deep you want the size of your fudge. I use a 9 inch by 11 inch by 2 inch pan.
Set in fridge over night or until hardened.
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