Two Kinds of Sweet Fudge Squares
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the chocolate fudge
- 3 ¾ cups sugar
- 1 cup milk
- ⅓ cup unsalted butter (diced)
- 2 ⅓ cups plain Dark chocolate (60% cocoa solids, chopped)
- 1 tsp vanilla extract
- For the peanut butter fudge
- 3 ⅓ cups sugar
- 1 cup light corn syrup
- 1 ⅓ cups cream (48% fat)
- ⅓ cup butter (diced)
- 1 cup smooth Peanut butter (scant)
- 1 cup chopped, roasted Peanuts
Preparation steps
1.
For the chocolate fudge: butter a 20cm x 30cm|8" x 12" baking tin.
2.
Put the sugar, milk and butter in a heavy-based pan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
3.
Increase the heat and bring to a boil. Boil steadily for about 10 minutes, without stirring, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).
4.
Remove from the heat and stir in the chocolate and vanilla.
5.
Pour into the tin and cut into squares when set.
6.
For the peanut butter fudge: butter a 20cm|8" square baking tin.
7.
Put the sugar, syrup, cream and butter in a heavy-based pan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.
8.
Increase the heat and bring to a boil. Boil steadily for about 10 minutes, without stirring, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C|238°F on a sugar thermometer).
9.
Remove from the heat and stir in the peanut butter. Gently fold in the peanuts.
10.
Pour into the tin and cut into squares when set.
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