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11
December
Dark Chocolate and Walnut Fudge
Fudge is one of those things that people say to me all the time, they wish they could make it. Well, you can!
I realise that it appears to be like some kind of alchemy, and I suppose in some way, it is as you are changing the structure of the sugar crystals via intense heat, but it really is simple.
The secret to good fudge is allowing it some space while it comes to temperature, then allowing to cool slightly before beating the life out of it until you get the smooth creamy fudge texture.
Dark Chocolate and Walnut Fudge
Print recipe
Ingredients
- 500g Caster Sugar
- 500ml Whipping Cream
- 150g Dark Chocolate (finely chopped)
- 1 teaspoon Vanilla Extract
- 30g Butter
- 85g Chopped Walnut
Directions
| 1. | Start off by lining a deep baking tray (approx 9"x9") with a couple of layers of cling film |
| 2. | Butter the sides of a large heavy bottomed pan, and add the sugar and cream |
| 3. | Stir gently and continuously until the sugar has melted, then turn the heat up |
| 4. | Continue stirring to prevent the mixture burning, and heat until the mixture starts to boil, then turn the heat down to a low-medium, and stop stirring |
| 5. | Let the mixture continue to simmer until the temperature on a sugar thermometer reaches 'soft ball' stage 235°F / 113°C. The mixture will bubble and rise but once the bubbles start to subside, and become tighter, you check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready |
| 6. | Once 'soft ball' has been reached, turn off the heat, and move the pan away from the heat source. Add the butter but don't stir in. Leave the thermometer in and allow the mixture to cool until it reaches 110°F/43°C |
| 7. | Add in the chocolate, vanilla and nuts, then start to beat the mixture. Continue beating just until the mixture starts to loose its glossy appearance. Pour quickly into the waiting tray. Spread around the pan with the back of a metal spoon |
| 8. | Leave to cool for a few hours at room temperature before turning out carefully and cutting with a sharp knife |
Note
The recipe is quite easy to customise. You could replace the dark chocolate with milk or white chocolate, and change the nuts for another variety or dried fruit.
You can freeze the fudge after it has cooled. Divide layers between greaseproof paper, and store in an airtight container. Ensure you allow it to fully defrost before serving.
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