Make this moreish chocolate fudge as a sweet deal with or homemade gift. Be confident to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency
Dark chocolate implies the shiny, dark-reddish brown deal with produced from the cacao bean, theobroma…
Line an 18cm square tin with greaseproof paper.
Place the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring constantly with a wooden spoon, till the sugar has dissolved and the butter has melted.
Deliver to the boil for 15-twenty mins, nonetheless stirring all the time. The mixture will bubble up – when it does, get it off the heat and hold stirring it till it sinks back down. Then return it to the heat.
Take the temperature right after 15 mins (continuing to stir or it will burn up on the bottom). As soon as it reaches 115C on a temperature probe, take away it from the heat and stir in the vanilla extract and a very good pinch of sea salt. Depart to amazing for 5 mins.
Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Swiftly pour the mixture into your ready tin and depart to set at room temperature.
Before the fudge has completely set, you can add rows of diverse toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge till they stick. Make positive the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt. As soon as set, cut the fudge into tiny pieces and retailer in a sealed container.