537 B
537 B
Soft Fudge
Ingredients
- 1.5 kilograms sugar
- 0.5 kilograms glucose syrup
- 625 milliliters double cream
- 750 grams dark chocolate
- 125 grams unsalted butter
Directions
Line a tray with parchment.
Put sugar, glucose syrup and double cream in a pan and stir together. Heat gently until sugar has dissolved, then increase heat and cook until mixture reaches 119C.
Whisk in the dark chocolate and butter, then pour into prepared tray. Leave to set at room temperature.
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tags: Kingham Plough, Petit Fours