This beautiful confection simply melts in your mouth. It is not a chewy sweet as you would initially assume with the name fudge but once you try it you will keep going back for more.
700g caster sugar
200ml double cream
60ml liquid glucose
Pinch of salt
2 tsp vanilla extract
Line both bottom and sides of a 10 inch square baking tin with baking parchment and put to one side.
Put everything except the vanilla in a large heavy bottomed pan at least 4 times the volume of the ingredients. This is important as the mixture bubbles up and unless you are careful you will be cleaning your hob for weeks.
Put the hob on a low heat and continuously stir until the sugar has completely dissolved.
Clip a sugar thermometer to the side of the saucepan and turn the heat up to medium. At this point DO NOT STIR. Watch the mixture carefully and as soon as the temperature reaches 236 degrees Fahrenheit (113 degrees centigrade) take it off the heat and leave it, again without stirring, until the temperature has gone down to 110 degrees Fahrenheit (43.3 degrees Centigrade).
Pour the vanilla onto the top of the mixture. Now is the part that turns the mixture into fudge. Take a solid wooden spoon and beat the mixture until it no longer looks glossy and starts to look like cake frosting. This takes a bit of muscle.
Transfer the fudge into the prepared pan. You can use a buttered spatula and push it into the sides of the pan and flatten the top. However, I cheat. I put a piece of baking parchment of the top and put pressure on it with a pan or something else heavy until it has spread out fully. Then, remove the parchment from the top and leave the fudge to cool for at least 6 hours, preferably overnight.
Cut the fudge into cubes.
375g (60-70% coco solids) chocolate
250ml double cream
1) Cut the chocolate into very small cubes and put into a large bowl.
2) Warm the cream, either in a microwave or in a pan on the hob until just below boiling point.
3) Pour the warm cream over the chocolate and leave for about a minute before stiring.
4) Stir till all the chocolate has melted.
This is the point that you have to decide how you want your truffles to look…
If you want cubes of chocolate, pour the chocolate cream into a square cake tin lined with greaseproof paper. Put the tin in the fridge for around 3 hours until solid then cut with a hot knife (dip sharp knife repeatedly in hot water and wipe with kitchen roll) into the right sized chunks. They will be very soft so it is up to you whether you would want to cover them in cocoa powder.
The more traditional way is to leave the mix to set in the fridge still in the mixing bowl, then roll teaspoon fulls of the mixture in your hands into ball shapes. They can then be rolled in cocoa powder.
This is just the basic recipe, check back in a week and you will see other variations.