ScarlettChocolate Fudge with Roasted Nuts and Raisins
October 27th 2008 13:03
Chocolate Fudge with Roasted Nuts and Raisins
About fudge
Fudge is a type of candy, usually extremely rich and sometimes flavoured with cocoa. It is made by mixing sugar, butter, and milk and heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Chocolate can also be mixed in to make chocolate fudge.
INGREDIENTS
Makes 60 squares
400 gm / 14 oz dark chocolate with 70-75% cocoa solids, chopped quite finely
75 gm / 3 oz mixed nuts, such as hazelnuts and almonds
75 gm / 3 oz raisins
40 gm / 1½ oz unsalted butter
100 ml / 3½ fl oz liquid glucose
340 ml / 12 fl oz whipping cream
250 gm / 9 oz golden caster sugar
For the top
110gm / 4 oz good-quality milk chocolate
1. Preheat the oven to 180ºC / 350ºF. Prepare a small baking tray; a wide, heavy-based saucepan with a capacity of 3.5 litre / 6 pints; a sugar thermometer; and a baking tin, 15 X 25.5 cm / 6 X 10 inches, lined with baking parchment.
2. Roast the nuts, spread them out on the small baking tray and roast them for 8 minutes, using a timer so you don’t forget about them.
3. Remove the roasted nuts from the oven to a chopping board, let cool a bit.
4. Chop the nuts roughly.
5. In a large, heatproof bowl, place the chopped nuts along with the dark chocolate, raisins and butter.
6. Measure out the glucose. (a hot spoon will be useful here, just dip it in boiled water for a few seconds, then wipe it dry.)
7. Place the glucose, cream and sugar in the saucepan over a high heat. It does need to be a large, wide pan as the mixture will come to a really fast, rolling boil.
8. Stir everything together until it gets really hot, and then stop stirring because the mixture does tend to catch on the bottom of the pan and you’ll stir scorched bits into the fudge.
9. Insert the sugar thermometer (protect your hands with thick oven gloves and being really careful not to splash yourself).
10. When the temperature of the mixture reaches 110 ºC / 225ºF – after about 5 minutes – the mixture will look like dark condensed milk.
11. Remove from the heat and pour it over the nuts, dark chocolate, raisins and butter, and stir with a wooden spoon until the mixture is well blended, smooth and glossy. (Don’t be tempted to add the chocolate and other ingredients to the hot pan – they will simply burn.)
12. Pour the whole lot into the lined tin.
13. Soak the saucepan in hot water immediately.
14. When the fudge is absolutely cold, cover it with more clingfilm and chill it in the fridge for at least 6 hours or, preferably, overnight.
15. The next day, make the topping. Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water.
16. Turn the fudge out on to a chopping board, discarding the baking parchment.
17. Use a palette knife to spread the melted chocolate over the top.
18. Use a serrated palette knife or a fork to make a ridged pattern across the topping and allow it to set.
19. Cut the fudge into 2.5 cm / 1 inch.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
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