Dark chocolate fudge with candied orange

Dark chocolate fudge with candied orange

By
From
Atelier Confectionery
Makes
20-24
Prep
10 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
450g granulated sugar
125ml thick cream
65ml golden syrup
65ml evaporated milk
75g unsalted butter
70g dark chocolate, chopped
75g Candied orange peel, chopped

Method

  1. Lightly oil and line the sides and base of a 450 g loaf tin, about 15 × 10 cm, with baking paper and set aside.
  2. Combine the sugar, cream, golden syrup, evaporated milk and butter in a heavy-based saucepan. Place over a medium heat and stir until the sugar has dissolved.
  3. Insert a sugar thermometer and bring the mixture to the boil. Add 40 g of the dark chocolate and cook the mixture until it reaches 116°C. Remove from the heat, pour the mixture into a bowl and leave to cool for 5 minutes. Using a wooden spoon, slowly beat the fudge until it cools and thickens. By beating the fudge you will get a smooth texture.
  4. Stir in 50 g of the candied orange peel, then spread the mixture into the prepared tin and sprinkle the top with the remaining dark chocolate and candied peel. Leave to set at room temperature for at least 2–3 hours. Cut into pieces and store in an airtight container in the refrigerator for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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