Choco­late fudge

Weekend Witness - - Arts -

Yields: Two trays (16cm x 20,5 cm x 3 cm) In­gre­di­ents 1 kg sugar. 350 g glu­cose. 420 g cream. 500 g white or dark choco­late (cou­ver­ture or the best choco­late money can buy), chopped finely. 82,5 g but­ter. Method 1. Boil the sugar, glu­cose and cream to­gether un­til 121˚C. 2. Add choco­late to the mix­ture and stir in the but­ter. 4. Pour this into grease­proof lined trays. 5. Set at room tem­per­a­ture for a few hours and cover with plas­tic. Cut into de­sired shapes when cooled.

PHOTO: KAREN ED­WARDS PHO­TOG­RA­PHY

Fudge.

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