The Ultimate Fudge Recipe. Present your loved ones with this deliciously edible gift and they’ll be begging you for the recipe.
Preparation Time: 25 minutes
Makes 24 pieces
350g Bulla Fresh Cream
2 vanilla beans
200g caster sugar
50g brown sugar
70g liquid glucose
30g golden syrup
250g unsalted butter
3g bicarbonate soda
50g Callebaut Milk Chocolate
150g Callebaut Dark Chocolate
Line a 24cm x 15cm slice tin with baking paper.
In a saucepan, boil the cream with the cut and scraped vanilla beans to boiling point, keep warm.
Cook the caster sugar, brown sugar, glucose and water to 145°C in a large pot. If you don’t have a thermometer take a small amount of the sugar syrup with a teaspoon and drop it into a bowl of chilled water when it reaches 145°C it will separate when it hits the water into hard, but pliable, threads that will bend slightly before breaking.
Stop the sugar cooking at this stage by whisking in by hand the butter, golden syrup and then the boiling liquid cream (to prevent the temperature of the sugar from dropping below 110°C pour in the cream in two or three stages). Add in the salt and bicarbonate soda.
Reheat the mixture while stirring to 119°C. To test when the mixture reaches 119°C drop a small amount into a bowl of chilled water and it should be a firm but pliable texture. Once you reach 119°C whisk in the couverture and stir vigorously to ensure that the sugar crystalizes to create a fudge.
Pour it into the prepared frame on a lined tray. Cool at room temperature. Once cool cut with a slightly oiled knife into individual squares.