Fudge

Instructions

1. 1

   Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.

2. 2

   In a heavy-bottomed saucepan, bring the cream, milk, corn syrup and sugar to a boil, stirring to dissolve the sugar. Reduce the heat and add the chocolate, stirring until it melts completely.

3. 3

   Clean the sides of the pan with a wet brush to remove any sugar crystals. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 235˚F to 237˚F (113°C to 114°C). Add the butter and vanilla, without stirring them in (see note).

4. 4

   Place the pan in a cold water bath. Let cool, without stirring, until the thermometer reads 110°F to 122°F (43°C to 50°C) or 20 to 30 minutes (see note). Remove the pan from the water. Using a wooden spoon, stir vigorously until the fudge begins to crystallize and lose its gloss but is still soft, about 1 to 3 minutes.

5. 5

   Pour into the prepared pan and spread with a spatula. Cover with plastic wrap and press to smooth the surface. Let cool for about 1 hour and 30 minutes at room temperature. Unmould onto a work surface and cut into squares. The fudge will keep for 2 weeks in an airtight container