Chocolate Fudge

Preparation info

  • Difficulty

    Medium

  • Yield:

    132

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 830 g 29 oz 41%
Milk 260 g 9 oz 13%
Glucose syrup 190 g 7 oz 10%
Invert sugar 120 g 4 oz 6%
Heavy cream 120 g 4 oz 6%
Premade fondant 300 g 11 oz 14%
Chocolate liquor, melted 180 g 6 oz 9%
Vanilla extract 10 g 0.5 oz 1%
Batch Size 2010 g 70.5 oz 100%

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, about 8 minutes.
  4. Deposit into a frame 12 × 12 × ½ in set on lightly oiled parchment paper.
  5. Place another piece of lightly oiled parchment paper on top of the fudge. Using a rolling pin, flatten the top. Allow the fudge to crystallize before removing the parchment paper. Or, if desired, leave rippled for a more natural appearance. Crystallization will take about 30 minutes.
  6. Cut into 25-mm/1-in squares. Wrap to prevent drying.