Indulge your sweet tooth with this rich, velvet-textured fresh cream fudge. This recipe uses pure, fresh, thickened cream and is made with single origin vanilla bean extract and dark chocolate chips. Handle with care: you may find it hard to stop at one square.
3 tbs dark chocolate chips 300ml thickened cream 350g white sugar
100g unsalted butter, cubed
1 tsp single origin Madagascan Vanilla bean extract
Grease and line a 20cm square baking tray with baking paper. Sprinkle chocolate chips evenly over tray. Place butter, cream and sugar in a large, heavy based saucepan and heat gently while stirring, until sugar has completely dissolved.
Increase heat and boil rapidly for 10-15 mins without stirring until sugar thermometer reads 115C. Remove from heat, add vanilla and beat for
4-5 minutes until mixture starts to lose gloss and thicken.
Pour into baking tray without disturbing choc chips. Spread evenly with a spatula and allow to cool on a wire rack. Score into squares. Store in a cool, dry place for 3-5 days: if it lasts that long!