Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016.
A great sweet treat to make with family at the weekend, my Chocolate Caramel Fudge is super-simple and so tasty. Who doesn’t love the gooey goodness of fudge?
Start by warming a pan and adding a pinch of sugar to test the temperature – if the pan is too hot it will start to smoke, indicating a slight change in temperature is needed! Add some of your sugar to the pan to start the caramelisation process and gradually add all the sugar until its golden. Warm some whipping cream in a separate pan, then slowly add it to your caramelised sugar whilst continuing to stir. Finally add your chocolate and stir until it has melted.
Once it’s beautifully smooth, pour the fudge into a tray lined with greaseproof paper and even it out with a spatula. Now it’s time to add some tasty treats before refrigerating – I’ve opted for some biscuit and marshmallow. Delicious!
150g of warm whipping cream
225g of sugar
300g dark chocolate
Cover a baking tray in parchment
Caramelise the sugar in a stainless-steel pan
At the same time, gently warm the cream on a low heat
Once the sugar has caramelised gently pour in the cream
Mix gently with a metal whisk
Add the chocolate
Keep stirring until the chocolate has melted and mixed in
Pour into a baking tray and smooth with a spatula
Sprinkle over mini marshmallows and chunks of biscuit
Leave to cool and set
Cut into squares