ReceptnaptárCreamy chocolate fudge
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Ingredients
Method
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- Combine the chocolate, cream, butter, glucose syrup, sugar, and vanilla in a saucepan.
- Cook over low heat, stirring constantly, until it reaches the soft-ball stage (about 112-115°C): a drop in cold water forms a soft, mouldable ball.
- Line a baking tray with baking paper and grease with butter, then pour in the hot chocolate mixture.
- Let it cool completely, then lift out with the paper and cut into squares.
- Wrap the squares in paper.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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