10 Oct 2010

CHOCOLATE FUDGE - NATIONAL CHOCOLATE WEEK 2010


It's not very often that I make sweets, other than chocolate truffles for Christmas.

My chocolate fudge was easy to make because last year my husband bought me a Kenwood Cooking Chef. Basically, instead of having to use a sugar thermometer, the Kenwood is thermostatically controlled and will make wonderful things like fudge!

The recipe for the fudge is from the Kenwood Cooking Chef Recipe Book. I have given the method for the Kenwood Cooking Chef so you can see exactly what is involved when using this machine.

250g chocolate (64% cocoa solids), 200g sugar, 75g glucose, 100ml water, 35ml sweet evaporated milk, 200g fondant icing, 10ml vanilla extract, 40g unsalted butter.

1. Grate the chocolate in the Food Processor Attachment with the thin shredding disc. Attach the Flexi Beater. Place the sugar, glucose and water into the mixing bowl. Set the temperature to 115°C and the speed to stirring 2. Allow to cook for 1 minute.
2. Add the evaporated milk and bring the temperature back to 115°C. Add the fondant icing, and bring the temperature back to 115°C. Cook for another 2 minutes. When the temperature is at 80°C add the chocolate, the vanilla extract and the butter. Continue to stir until the mixture is amalgamated.
3. Pour into a 25 x 15 x 1.5cm tray lined with greaseproof paper. Allow to cool before slicing.