White chocolate fudge with dark chocolate crumb
Recipe from Kindling Restaurant, Brighton:https://www.kindlingrestaurant.com/
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White chocolate fudge with dark chocolate crumb
This is Kindling’s signature petit four, but it also makes an excellent Mother’s Day gift. Sweet, creamy and soft this fudge is perfect with a cup of coffee or espresso martini.
To make the dark chocolate crumb:
30g water
125g sugar
60g dark chocolate 1. Put the water and sugar in a pan and cook to 168C, checking the temperature with a thermometer suitable for high temperatures.2. Remove from the heat, stir in chocolate to create the soil.3. Cool on a baking paper lined tray, then chop to a medium crumb.
To make the fudge:
500g of caster sugar
150g of glucose syrup
280g of double cream
330g of white chocolate, chopped
75g of butter1. Line an 8 inch cake tin with non-stick paper.2. Place the sugar, glucose syrup and double cream in a large saucepan over a medium heat. Cook whilst stirring to a temperature of 114C. Be careful not to heat the mixture too strongly because it can bubble and spit. Be patient, heat it steadily and keep stirring at all times.3. Once the mixture is at the correct temperature, remove it from the heat and add the butter and chopped white chocolate. Stir well until everything is melted together. If the mixture is a little stiff, you might want to return it to the heat for a few seconds to ensure it is liquid enough to pour into your tin.4. Pour the mixture into the prepared cake tin and immediately sprinkle the top with the chocolate soil.5. Allow to cool at room temperature, then wrap the tin in clingfilm and chill overnight in the fridge.6. The fudge is easiest to cut when cold and should be stored in an airtight container in the fridge
