BEST FUDGE EVER!!...... not an understatement!

I was recently looking at one of my friends food sites when I came across this amazingly easy looking fudge recipe. You do not understand, my luck with fudge is about as good as winning the lotto....... it sucks!! The fudge God's never look down on us favourably. My wife and I have an endless struggle to get the perfect fudge recipe.

So I came across the infamous Jackie Cameron's Fudge Recipe, firstly I'll give you her recipe and then my adaptation working from her basic recipe. Get more of Jackie's Recipes on her site http://www.jackiecameron.co.za/

Jackie's Fudge

Ingredients:

• 1kg sugar
• 350g glucose
• 420g cream
• 500g white or dark chocolate (couverture or the best chocolate money can buy), chopped finely
• 82.5g butter

Method:

1. Boil the sugar, glucose and cream together until 121˚C.
2. Add chocolate to the boiling mixture.
3. Stir in the butter.
4. Pour this into grease-proof lined trays.

I have to say this is such an easy recipe to follow and it truly is FOOL-proof!!!


I took it a step further and made White Chocolate and Vanilla Fudge with a Dark Chocolate Ganache Topping. Pure heaven!!

I used Beacon white chocolate, not only is it cheap but it gives you that extra creamy flavour and texture. And trust me this fudge is like a good red wine, it gets better with age: Day 1 - great taste, Day 2 - you can taste the vanilla and the chocolate has married so well together, Day 3 - who am I kidding it didn't last that long pffft!!

 

White Chocolate and Vanilla Fudge with a Dark Chocolate Ganache Topping

you'll need:

For the FUDGE

1kg White Sugar
350ml Glucose
440ml Fresh Cream
40ml Vanilla Paste
550g White Chocolate - I used beacon, it's cheap and creamy (chop fine)
90g Unsalted Softened Butter

For the GANACHE

200ml Fresh Cream
350g Dark Chocolate - Finely Chopped

Method:

In a large thick based pot, bring the sugar, cream and glucose to a boil. Let it boil and bring the Sugars temperature up to 121'C (Soft Crack Stage) on a candy thermometer. This may take a while depending on the type of stove you have gas or electric, anywhere from 20 -30 minutes. Once the boiling sugar reached the correct temperature, turn the heat off and pour in the chopped white chocolate and stir till all the chocolate is melted. Add the vanilla and stir a few times, ensuring the vanilla is evenly distributed throughout the fudge mixture. work quickly as the fudge has a tendency to become real thick real quick. whisk in the butter and stir a few times till the butter is well incorporated. Pour into a greased tray/baking dish. Set aside to cool slightly while you make the Ganache.

for the Ganache. heat the cream to simmering point in a small pot over low heat. Place the finely chopped chocolate into a glass bowl and pour over the simmering cream. Leave for a minute or two before you start stirring with a rubber spatula till all the chocolate has melted and you are left with a smooth, silky and glossy chocolate mixture. Leave to cool for 3 - 4 minutes before pouring it over the fudge.
Set the tray to one side and leave to cool completely at room temperature till the fudge has set and the ganache too. Cut into squares and devour immediately!!