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Father’s Day Fudge

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 24th May 2017, 08:00

Father’s Day Fudge Father’s Day Fudge

Prepare the ingredients, let mum do the cooking, then bag, box or wrap for a real treat for dad!

Due to the high temperatures involved and potential splashing of mixture, we strongly recommend children are kept away from the cooking process.

White Chocolate & Cranberry Fudge
1kg caster sugar
450ml double cream
60g butter
60g liquid glucose (most supermarkets sell it in the cake making aisle)
210g white chocolate
50g dried cranberries

1. Add the sugar, cream, butter and glucose to a large heavy-based pan. Bring to the boil or up to a temperature of 118°C.

2. Once the fudge mix has reached the correct temperature, take off the heat and add the chocolate and cranberries.

3. Mix well then transfer to a greaseproof-lined tray (23cm x 33cm). Bang the tray a couple of times on a flat surface to level the fudge and remove any air bubbles.

4. When almost cool, score the fudge with a large knife to whatever size you like, then leave to cool before cutting it completely.

Milk Chocolate Fudge
750g caster sugar
250g liquid glucose
315g double cream
375g milk chocolate, roughly chopped
75g butter

1. As before, combine the sugar, glucose and double cream and heat until it reaches 118°C.

2. Remove from the heat and mix in the chocolate and butter, stirring as they melt until fully incorporated and the mixture is smooth and even.

3. Transfer to your greaseproof-lined tin(s). I used a 17cm x 27cm and an 18cm x 18cm. Leave to cool then cut to whatever size you like.

Dark Chocolate Fudge
200g dark chocolate
210ml double cream
340g caster sugar
170ml liquid glucose
60g butter

1. As before, combine the sugar, glucose and double cream and heat until it reaches 118°C.

2. Add the butter and return to the boil, checking it reaches 118°C again.

3. Remove from the heat and stir in the chocolate until it is completely mixed in.

4. Transfer to your greaseproof-lined tin (I used the 17cm x 27cm tin for this recipe). Leave to cool before cutting up.

Useful Equipment:
Sugar thermometer. If you don’t have one, you need to bring the mixture to the soft ball stage, which will take around 10-15 minutes. Test by dropping a bit of the mixture into cold water and see if it forms a ball.

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