Triple Chocolate Fudge

I want to tell you how fabuliciouzly creamy & decadent my fudge is,

but instead,

this has turned into a post about how to survive a culinary disaster in your kitchen this Christmas to keep you calm & still triumph!

DSC_0005.jpg

NEVER has my fudge not set before! I am sure you can imagine my absolute horror this morning as I turned out my fudge to slice for photography to share with you all as my second offering in our Christmas Gifts From the Kitchen series, only to realise that it had not set overnight. Naturally, I felt the panic creep up inside of me as the first time this fails is NOW?!?!?! I had to take a deep breath & retrace my steps in my mind to know what had gone so dreadfully wrong. My mistake was made right at the very start yesterday when I was preparing this. If you learn nothing else from my embarrassment here today, know this ~

TEMPERATURE IS CRUCIAL!

We are having our hottest November in 155 years in Melbourne. I waited until after lunch to begin, which placed me into the hottest part of the day. I am in a new kitchen where I do not know my burners yet so discovered that my usual saucepan is going to be too small with the heat from this cooktop which resulted in my fudge overflowing only 2 degrees before reaching where it should of. I took it off the heat, immediately, as you would, thinking that it shouldn’t really matter that much – it did! I also couldn’t get the fudge to cool to the correct temperature either, the afternoon was just far too stifling!

All of this is going into my memory data file-o-fax for my next fudge making expedition. However, if this happens to you this Christmas, remember to take a deep breath & remain calm! You’ve invested a lot of your valuable time & love in creating something fabulous for people you care about. Don’t throw it all in the bin through heated tears of disappointment. Turn that disaster into a triumph! The easiest way is to always make sure you have a selection of pretty glasses on hand & make use of the popular Chef description of DECONSTRUCTED! HAHAHA you will appear ever so fancy & maintain that tiara firmly on top of your head, without any slippage.

So, here is my Triple Chocolate Fudge recipe, that when followed to the correct temperatures, will result in the most gloriously decadent confectionary worthy of your Festive Hamper!

Ensure you get the correct sized saucepan! Then into it goes 1.5 cups of caster sugar, 1/2 cup of firmly packed brown sugar, 100g of dark chocolate buttons, 2 tablespoons of glucose syrup, 1/2 cup of thickened cream & 1/4 cup of milk.

Gently heat that lot over a low temperature until the sugars dissolve without letting it boil. Once the sugars have fully dissolved, then crank up your heat to bring it up to the boil. Do not stir from this point. Pop your thermometer in & watch it come up to 116c ~ as mentioned earlier this temperature is critical! Once that magic 116c is reached, immediately take the pan off the heat & drop in 40g of butter. Still, do not stir it!

Leave the fudge alone until the temperature drops to 40c. That’s when you can remove the thermometer & finally stir in the now melted butter. Use a wooden spoon. Continue to stir it for about 10 minutes, you’re looking for when a small amount dropped from the spoon can hold it’s shape. That is how you know it will set, unlike my double temperature mistake on this one.

During your wait time, you can prepare a bar cake pan by greasing & lining it with bakers paper so it’s ready for you to pour the fudge into then simply spread & smooth the surface before covering it with tin foil & leaving to stand at room temperature for 2 hours. Once again, my third temperature mistake with this one as it was like a sauna in my kitchen yesterday afternoon.

When the 2 hours is up, remove the tin foil to pour over 200g of melted white chocolate then drizzle over that 50g of melted milk chocolate & using a cake tester or a skewer, drag the two chocolates around to create pretty swirls for a marbled effect.

Replace the foil over the tin & pop into the fridge overnight to set.

The baking paper will allow you to easily lift the set fudge out of the tin & if you heat your very sharp knife, slicing the fudge will be a breeze. Cut the slab in half lengthways before slicing ever so thinly for decadent pieces of melt in your mouth luxury.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s