Chocolate cream fudge
This is my second fudge blog recipe and again about chocolate! Chocolate cream fudge is easy to make with heavy cream. Our other blog is with clotted cream. Heavy cream or whipped cream is available in every grocery store. Clotted cream is a typical English dairy product and not in every country available. Also when clotted cream is import, it is expensive too. When you prepare fudge with heavy cream, make sure it is 35% fat! 40% would be even better!
For this recipe, I have used a medium sized teflon pan, wooden spoon and a thermometer. Those are the 3 tools you can prepare fudge with. The most important thing I do with all recipes is measure and weigh the ingredients up front. With this I never forget an ingredient and it is accurate! I use my digital kitchen scale and I have a 500 ml measure cup as well. With these two tools I can measure anything.
Creamy chocollate fudge
For preparing Chocolate cream fudge, I am using the best quality of chocolate chips. For this recipe I am using 150 grams of Barry Callebaut chocolate chips. I mix this with 75 grams of dark chocolate and 75 grams of milk chocolate. This is a perfect blend for many of my chocolate recipes. Right before valentines day, I will write a blog about Sachter torte. This is an Austrian chocolate cake with apricot jam and rum. For melting chocolate I am using chocolate chips in the microwave. A chocolate bar is possible too, only it takes longer to melt. The quick way of melting chocolate is with a microwave within 1 minute and 40 seconds!
Chocolate cream fudge
Starting the process
When I start with the fudge, I put all ingredients (except melted chocolate) in a teflon pan. I keep my cooking thermometer ready and cook the ingredients until I reach 116C/241F. This is boiling point for fudge. Actually it is 118C/245F for sugar, for fudge you can turn off the stove at 116C/241F. During the process stir this batch every other minute for a few seconds. When you keep stiring liquid fudge, it takes longer to reach 116C-241F. The sugar is liquid and solved! Then you need to keep stiring with a wooden spoon for about 10 minutes. Turn off the stove and this will cool down fudge and becomes thicker!
Chocolate cream fudge pieces
When Chocolate cream fudge cooled off onto 60C/140F then it is time to mix melted chocolate until smooth. The only thing what you need is a baking tray (10 inches/25cm long) with parchment paper. Fill this tray with Chocolate cream fudge and let it cool off to room temperature. Then it is time to put chocolate fudge in the refrigerator for about 3 hours. Your fudge will be ready! Cut your fudge block in pieces on a plate and people will love this creamy chocolate fudge! Well, when you have questions about this recipe, please use the comment box below. Enjoy cooking Chocolate cream fudge.