Chocolate Fudge*
Method; Slab
Yield: 46 pcs
Special Equipment
Marble slab large enough to hold the cooked sugar approximately 24” x16”
Pallet knife
Scraper
Candy thermometer
Infrared thermometer
Wax paper to wrap fudge pieces
Candy frames
2 pieces of lightly oiled parchment paper cut to size 7” x 7”
Ingredients
Sugar 415 g
Glucose syrup 95 g
Invert sugar 60 g
Heavy cream 60 g
Milk 130 g
Chocolate liquor (melted) 90 g
Fondant 150 g
Vanilla extract 1 tsp.
Procedure:
Have all your ingredients scaled-out, tools readily available, and equipment ready to go. Remember you are dealing with an extremely hot liquid. By controlling your environment as much as you can, you can minimize accidents.
In a large saucepan (the sugar mixture will rise up to 3 times its original height when cooking), add the sugar, glucose, Invert sugar, heavy cream, and milk. Stirring constantly, cook the syrup to 115º C (239º F).
Pour the sugar mixture onto the marble slab. Be careful not to let it run off the slab. Place the melted chocolate, fondant, and vanilla extract on top of the syrup. Allow it to cool to 50º C (120º F).
When it has cooled to the proper temperature, begin to agitate the mixture using the scraper and pallet knife as if you were tempering chocolate. The mixture will homogenize, thicken, and become smooth and opaque. It may take up to 8 minutes working it constantly to achieve the desired result.
Place the fudge onto one of the oiled parchment papers surrounded by the candy frames. Smooth it out with a lightly greased pallet knife then place the other oiled parchment (oiled side down) on top. Rub your hand over top of the parchment to smooth it out.
Allow it to crystallize at room temperature, about 30 minutes.
Cut it into 1 inch squares and wrap them in wax paper to prevent them from drying out.
*Adapted from: Peter P. Greweling, CMB and The Culinary Institute of America: Chocolates and Confections – Formula, Theory, and Technique for the ARTISAN CONFECTIONER (2007, p245)
