Ingredients
470 ml fresh cream
2 tsp vanilla bean paste
270 g caster (superfine) sugar
65 g brown sugar
95 g liquid glucose
65 ml water
325 g unsalted butter
40 g golden syrup
pinch of salt
4 g bicarbonate of soda
65 g good-quality milk chocolate, broken into pieces
190 g good-quality dark chocolate, broken into pieces
vegetable oil spray, for greasing
Method
- Lightly oil a 20cm x 30cm slice tin by spraying it with vegetable oil and lining it with baking paper.
- In a medium to large saucepan, bring the cream and vanilla to boiling point and keep warm.
- Combine the caster sugar, brown sugar, glucose and water in a saucepan over high heat and 145°C. If you don’t have a thermometer take a small amount of the sugar syrup with a teaspoon and drop it into a bowl of chilled water; when it reaches 145°C it will separate when it hits the water into hard, but pliable, threads that will bend slightly before breaking.
- Stop the sugar cooking at this stage by whisking in the butter by hand, followed by the golden syrup and the hot liquid cream. Add in the salt and bicarbonate of soda.
- Reheat the mixture while stirring to 119°C. To test when the mixture reaches 119°C, drop a small amount into a bowl of chilled water and it should be a firm but pliable texture. Once you reach 119°C, whisk in the chocolate and stir vigorously to ensure that the sugar crystallises to create a fudge.
- Pour it into the prepared slice tin and cool at room temperature. Once cool, cut into individual squares.