Thursday, November 20, 2008

Chocolate Fudge

After 20 years of trying to make fudge I finally did it! The answer I'm sure is wrapped in science but it's manifested in the addition of treacle instead of corn syrup...allow me to introduce the magic ingredient: Lyles Golden Syrup!
Here is my formula:
2 cups granulated sugar
1/3 cup milk
1/3 cup heavy cream
1/3 cup treacle
2 oz. unsweetened chocolate- chopped
2 tablespoons butter

Now here is the method:
in a heavy bottomed 3 quart saucepan melt together the milk, cream, sugar and treacle
over medium heat, cook until sugar is dissolved. Add chocolate and stir until smooth.
Raise heat to med-high and attach a candy thermometer. boil until temp reaches 238 degrees
(firm ball stage) turn off heat and leaving thermometer in place put pats of butter on top and
let rest until mixture reaches 120 degrees. Do not disturb or jostle in any way...this is very important! Remove thermometer and using a wooden spoon
beat mixture vigorously (maybe 5 minutes?) until it just begins to loose it's sheen.
Quickly turn out into a buttered 8x8 pan lined with parchment paper. Let cool. Wrap tightly
Hide from the kids...Enjoy!


kayenne said...

How does using corn syrup affect this, instead of treacle? I'm not sure we have treacle or Lyle's here. Is it more "concentrated"? In that case, would Trimoline or glucose work?

Carri said...

I think that what your looking for is a sugar with a different molecular structure so crystals do not form...corn syrup has worked for me in other applications, but in fudge, that hasn't worked for me. The treacle is much thicker, I think glucose would work well too!

kayenne said...

I just noticed, how much sugar do I need?

Carri said...

2 cups! I'll change it straight away! Thanks!

Amy81 said...

how would you incorperate say peanut butter into this recipe?