This makes a lovely gift to share at your next book club soirée, to a friendly neighbour, favourite teacher or for a relative who no longer bakes.more
cups white sugar
cup dark chocolate chips
teaspoon sea salt
cup of whole milk or heavy cream
Butter a 5″ x 9″ loaf pan. Combine sugar, milk, chocolate chips and honey in a thick-bottomed saucepan over medium heat. Stir until chocolate has melted. Increase heat to bring mixture to a gentle boil. Do not stir. Let the gentle bubbles do its thing otherwise the stirring will result in a grainy texture. Cook until candy thermometer reaches 235f. To check whether fudge is ready, use a metal spoon to drizzle a little fudge in a cup of ice water. If it forms a soft, pliable ball, then it’s done. Remove from heat and gently stir in butter and vanilla. Pour into prepared pan and allow to cool to room temperature before cutting (overnight is best but if you can’t wait…). Cut into slices or squares. Store in airtight container in fridge for up to one week. The Culinary Chase’s Note: Another way to check whether fudge is ready is to note when larger bubbles become smaller; do the test above. Enjoy!