While the first batch of fudge is thought to be a 'fudged' attempt at caramels in the late 1800s, there is no mistaking the appeal of these soft and rich treats.

Makes
24

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 4 (35 votes)
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Ingredients

  • 470 ml fresh cream
  • 2 tsp vanilla bean paste
  • 270 g caster (superfine) sugar
  • 65 g brown sugar
  • 95 g liquid glucose
  • 65 ml water
  • 325 g unsalted butter
  • 40 g golden syrup
  • pinch of salt
  • 4 g bicarbonate of soda
  • 65 g good-quality milk chocolate, broken into pieces
  • 190 g good-quality dark chocolate, broken into pieces
  • vegetable oil spray, for greasing

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: Approx. 2 hours

1. Lightly oil a 20cm x 30cm slice tin by spraying it with vegetable oil and lining it with baking paper.

2. In a medium to large saucepan, bring the cream and vanilla to boiling point and keep warm.

3. Combine the caster sugar, brown sugar, glucose and water in a saucepan over high heat and 145°C. If you don't have a thermometer take a small amount of the sugar syrup with a teaspoon and drop it into a bowl of chilled water; when it reaches 145°C it will separate when it hits the water into hard, but pliable, threads that will bend slightly before breaking.

4. Stop the sugar cooking at this stage by whisking in the butter by hand, followed by the golden syrup and the hot liquid cream. Add in the salt and bicarbonate of soda.

5. Reheat the mixture while stirring to 119°C. To test when the mixture reaches 119°C, drop a small amount into a bowl of chilled water and it should be a firm but pliable texture. Once you reach 119°C, whisk in the chocolate and stir vigorously to ensure that the sugar crystallises to create a fudge.

6. Pour it into the prepared slice tin and cool at room temperature. Once cool, cut into individual squares.