Weigh 'n Pay Triple Choc Fudge

Recipe:

TRIPLE CHOC FUDGE
 
1 ½ cups caster sugar                    
½ cup firmly packed brown sugar                           
100g dark chocolate buttons           
2 Tbsp Glucose Syrup                    
200g Snowettes, melted             
50g milk buttons, melted
½ cup cream
¼ cup milk
40g butter
 
Line a 26cm x 8cm bar cake pan with bakers paper. Stir sugars, dark chocolate, syrup, cream & milk in a small pan over heat, without boiling until sugars dissolve. Bring to the boil without stirring for about 10 mins or until mix reaches 116C on candy thermometer. Remove from heat and add butter, do not stir.Cool fudge for about 40 mins or until temperature drops to 40C. Remove thermometer. Stir fudge with a wooden spoon for about 10 mins or until a small amount dropped from a spoon holds its shape. Spread   fudge into the pan, smooth the surface. Cover with  foil , stand at room temperature for 2 hours. Spread the white chocolate over the fudge and then drizzle with milk chocolate.      P ull skewer through topping to create a marbled effect. Refrigerate 3 hours. Remove from pan and cut into slices.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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