Chocolate Fudge

Preparation info

  • Yield:

    132

    Pieces
    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 830

Method

  1. Combine the sugar, milk, glucose syrup, invert sugar, and cream in a saucepan. Cook to 115°C/239°F, stirring constantly.
  2. Pour the hot mixture onto a marble slab. Place the fondant, chocolate liquor, and vanilla extract on top of the syrup.
  3. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, abou