Makes 30-40 squares
First there was the Fantastic Fudge and then there was this. This will raise your fudge game to a whole new level. Fudgegasm guaranteed!
The fudge I make is pretty fantastic, if I say so myself, and in case you’re wondering, the receivers say so too, it’s just that, I’ve made so much of it and shared so much of it, that this Christmas I thought everyone deserved a change, and a delicious change at that.
Of course, it’s hard to improve on fudge that is pretty much perfect but improve it I did, and the secret? More chocolate! This fudge contains the chocolate trifecta, dark, milk and white, and it really is the bomb diggity. The fudge will keep in an airtight container in the fridge for up to two weeks, but to be quite honest, I’d bet my last 10 dollars that it will never last that long!
Now I’ve included Thermomix and a stove top recipe so everyone can have their fudge and eat it. This recipe is not tricky at all, but when it comes to the milk and white chocolate topping, time is of the essence. Even if you have a Thermomix, you might want to do as I do and melt the chocolate for the topping in the microwave, unless you have two bowls and an extra pair of hands, in which case you are very lucky indeed.
Ingredients
170 g dark chocolate, broken into cubes
1 can sweetened condensed milk, (not skim)
160 g brown sugar
120 g butter
75 g golden syrup
50 g glucose syrup
FOR THE TOPPING
200g white chocolate, broken into cubes
50g milk chocolate, broken into cubes
How to – Traditional
- Line a 20×20 tin with baking paper. I like to brush the tin with water first, it helps the paper stay in place without using any oil.
- Roughly chop the dark chocolate and set aside.
- Mix the sweetened condensed milk, butter, golden syrup, glucose syrup and brown sugar in a saucepan over a low heat. Cook for about 10 minutes, stirring regularly.
- Turn up the heat slightly so that the mixture starts to simmer.
- Stir continuously on medium low heat for six to eight minutes or until the mixture starts to thicken.
- Remove the saucepan from the heat and stir through the dark chocolate. Mix until dark and smooth.
- Carefully pour the mixture into the tin, smooth the top and leave to cool for an hour at room temperature, and then cover with plastic wrap and refrigerate for a couple of hours.
- Melt the white chocolate squares in the microwave for 2-3 minutes in 30 second bursts. Carefully cover the fudge with the melted white chocolate.
- Melt the milk chocolate cubes in the microwave for 1-2 minutes in 30 second bursts. Drop the melted milk chocolate all over the white chocolate and then make a swirly pattern using the end of a knife or a cake tester.
- Cover with plastic wrap and leave to set overnight
- Trim the edges, if necessary and then cut into squares.
How to – Thermomix
- Line a 20×20 tin with baking paper. I like to brush the tin with water first, it helps the paper stay better without the need to use any oil.
- Break up dark chocolate and place into TM bowl and chop for 5 seconds on speed 9 and set aside.
- Add all the other ingredients into TM bowl and cook for 8 minutes on 100C on speed 3with Measuring Cup OFF. This is really important because you don’t want condensation dripping onto your lovely fudge.)
- Scrape the sides and bottom of TM bowl with spatula.
- Cook again for 20 minutes on Varoma temperature on speed 3 with Measuring Cup OFF.
- Add chopped dark chocolate to mixture and chop for 10 seconds on speed 3-4. Check chocolate has melted. If necessary, chop again for another 10 seconds.
- Carefully pour the mixture into the tin, smooth the top and leave to cool for an hour at room temperature, and then cover with plastic wrap and refrigerate for a couple of hours.
- Grate the white chocolate for 10 seconds on speed 8 and then melt on speed 2 at 50 degrees for 2-3 minutes until fully melted. Alternatively, melt the white chocolate squares in the microwave for the same amount of time in 30 second bursts. Carefully cover the fudge with the melted white chocolate.
- Melt the milk chocolate cubes in the microwave for 1-2 minutes in 30 second bursts. Drop the melted milk chocolate all over the white chocolate and then make a swirly pattern using the end of a knife or a cake tester.
- Cover with plastic wrap and leave in the fridge to set overnight.
- Trim the edges, if necessary and then cut into squares.
