Judi Dench's Rum And Chocolate Fudge
From calmyourbeans 12 years agoIngredients
- 550g caster sugar shopping list
- 550ml double cream shopping list
- 75g liquid glucose shopping list
- 5ml rum flavouring shopping list
- 150g milk chocolate flavour cake covering, melted shopping list
How to make it
- Base line a 22cm square non-stick tin.
- Put the sugar, double cream and the liquid glucose in a heavy based large pan.
- Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
- Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 118°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
- Turn off the heat and add the rum flavouring and milk chocolate beat really well until smooth. Pour into the prepared tin. Be very careful when pouring this, as it can be very hot.
- Leave the fudge to set overnight in the fridge. Turn out and cut into squares.
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