It seems we are having a thermometer theme at our house. In the case of this excellent chocolate fudge: no thermometer. I do have a sweets thermometer now, but this recipe was too good to pass up. I used 70% dark chocolate melts, but you could use milk chocolate too.
This is a Sarah Carey recipe, and she made hers with walnuts, I prefer pecans. You can add anything you fancy really: any other nuts, dried fruit, other chocolate, crushed up peppermints, flavoured essences or even some alcohol. I am putting this fudge on my Christmas Cooking List.
I used ordinary marshmallows, and I counted them: 16 cut in half filled up a cup, and so to make 1 3/4 cups I needed 28. They average 5g each so you could also weigh out about 140g. Cut them with scissors, it is so much easier than trying to cut them with a knife, however sharp.
Sarah specifies a 22 x 12cm loaf tin, but use whatever is close to that. Loaf tins seem to vary quite a lot in size. I used my new bar tin, 25 x 8cm.
Chocolate Fudge (no thermometer) makes between 16 and 24 pieces
- 125ml (1/2 cup) thickened cream
- 220g (1 cup) white sugar
- pinch of salt
- 140g (1 3/4 cups) white marshmallows
- 45g unsalted butter
- 280g ( 1 1/2 cups) best dark choc or chips
- 1 tspn vanilla extract
- 100g pecans
Grease and line your tin with baking paper. Once the chocolate is added the fudge thickens up quite quickly, so you want to be prepared.
Put the cream, sugar, salt, marshmallows and butter into a saucepan over a medium heat. Stirring constantly, cook the mixture until everything is melted and it is smooth. The fudge can catch on the bottom of the saucepan, so keep an eye on the temperature. It took 4 minutes for mine to melt.
Once it is melted allow it to boil and cook it, bubbling, for 5 minutes. Again, stirring all the time so it does not catch on the bottom.
Once the 5 minutes is up, remove from the heat, add the vanilla and chocolate and stir until everything is well combined and smooth.
Here's where you add any extras into the fudge. Pour very carefully into the lined tin. It is very hot, and you do not want to burn yourself. I pressed the pecans into the top.
Allow to cool and set at room tmeprature for about 3 hours. Carefully lift out of the tin and cut into pieces using a sharp knife dipped into very hot water.
And here it is, looking fairly impressive!!! I tasted a sliver, even though I can't have chocolate, and it was marvellous.