INGREDIENTS
INGREDIENTS
80g | 3 oz | Dark Chocolate Ecuador 56% |
250g | 9 oz | Heavy cream 35% |
75g | 2.75 oz | Glucose |
250g | 9 oz | Sugar |
25g | 1 oz | Unsalted butter, cubed |
2.5g | 0.1 oz | Instant coffee |
METHOD
In a saucepan, bring heavy cream to a boil, set aside. In a saucepan, make a caramel: place 100g of sugar and cook to 374°F (190°C). At this temperature add the hot cream slowly, stirring constantly with a whisk until fully incorporated. Add the remaining sugar and glucose and continue cooking, stirring constantly until the temperature reaches 230°F (110°C). Remove from heat and cool to 122°F (50°C). Add the cubed butter, coffee and dark chocolate, stirring constantly with a whisk to create a smooth and shiny texture. Place the fudge in rectangular mold. Let cool 1 hour. Cut with a hot knife into the desired shape.
Makes 1.5 fudge
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