Advertisement
Chocolate Fudge
Preparation info
- Yield:
132
Pieces - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Sugar |
Method
- Combine the sugar, milk, glucose syrup, invert sugar, and cream in a saucepan. Cook to 115°C/239°F, stirring constantly.
- Pour the hot mixture onto a marble slab. Place the fondant, chocolate liquor, and vanilla extract on top of the syrup.
- Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, abou
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe