Imprinted Chocolate Bar | Info

All fudge recipes start with boiling the mix. The idea is to make a saturated sugar solution; this occurs very soon after it starts to cool. If the recipe is followed to the letter, the sugar will not come back out of solution. Keeping your pot clean is vital. If there is just a speck of sugar on the side, the supersaturated solution will use that as a seed crystal and the syrup will start to crystallize. Sugar crystallizes very easily and a grainy fudge will be the result.

All recipes for fudge (or butterscotch and toffee) dwell on the importance of allowing the mix to cool to the right temperature - 115 degrees C for fudge and higher for those more teeth-challenging sweets. While the fudge mix is cooling, it's important not to stir. By stirring, tiny seed sugar crystals are attracted to each other forming bigger crystals and giving the fudge a grainy texture. Steer clear of stirring the mix until the temperature is down to 115 degrees C and the result will be a smooth delicious fudge.

Why not have a go?

Clotted Cream Vanilla Fudge

Preparation: 20 minutes, plus overnight cooling

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