CHOCOLATE FUDGE

Fudge: a noun, a verb, an interjection… and something delicious! Coated in chocolate, this creamy soft fudge is decadent and divine. You cannot stop at just one piece.

MAKES 12–15 PORTIONS

330 g (11½ oz) sugar

125 g (4½ oz) liquid glucose

50 ml (1½ fl oz) thin (pouring) cream

100 ml (3½ fl oz) milk

120 g (4¼ oz) soft fondant icing

225 g (8 oz) dark chocolate, chopped

Put the sugar, glucose, cream and milk in a large saucepan and bring to the boil. Cook, stirring occasionally, until it reaches 115ºC (239ºF) on a sugar thermometer.

Remove from the heat and leave to cool in the saucepan to 50ºC (122ºF).

Add the fondant and mix well before adding the chocolate, stirring vigorously to avoid lumps. There is no need to melt the chocolate, as the residual heat will do that for you.

Grease a 20 x 30 cm (8 x 12 inch) tray and line with baking paper. Pour in the fudge mixture. Allow to set overnight, then cut into portions.

The fudge will keep in an airtight container for up to 2 weeks.

WHITE CHOCOLATE FUDGE

Instead of the dark chocolate, use 275 g (9¾ oz) of white chocolate.