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Black forest fudge
Serves 4 Desserts and puddings
Ingredients
- 500g caster or granulated sugar
- 100g unsalted butter
- 200ml double or whipping cream
- 200ml semi-skimmed or whole
- milk
- 200g dark chocolate (minimum 60% cocoa solids), cut into small chunks
- 200g dried sour cherries
Method
Grease a 15 x 15cm tin with butter. Place all ingredients except the chocolate and cherries into a medium- to large-sized saucepan over a moderate heat. Stir constantly until the sugar has dissolved, then bring to a gentle boil. Do not stir again. When the mixture reaches the soft ball stage (a small amount dropped into cold water forms a soft ball or it reaches 116°C-118°C on a sugar thermometer), remove from the heat. Let it cool for 5 minutes then beat with an electric whisk until really thick and beginning to look fudgy. Fold in the chocolate and sour cherries and put into the greased tin. Chill in the fridge until set then cut into squares.
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