Cream and Chocolate Fudge

By lorik

Ingredients

• 4 oz bittersweet chocolate, finely chopped
• 4 Tbsp unsalted butter
• 2 Tbsp heavy cream
• 1 tsp vanilla extract or dark rum
• 1 Tbsp corn syrup
• scant 2 cups confectioners' sugar, sifted
• A shallow 8 inch square pan, buttered

Preparation

Step 1

Put the chocolate and butter in a large heatproof bowl set over a saucepan of steaming but not boiling water. Melt gently. Remove the bowl from the pan and gently stir in the cream, then the vanilla or rum, followed by the syrup.

Using a wooden spoon, then your hands, work in the confectioners' sugar, 1 Tbsp at a time, to make a thick, smooth fudge. If the mixture starts to stiffen before all the sugar has been incorporated, return the bowl to the heat for a minute or so.

Transfer the mixture to the prepared pan and press in evenly. Chill until firm, then invert onto a work surface and cut into 20 squares with a large sharp knife. Store in the refrigerator for up to 10 days.