Buttery Fudge Chocolates

Best Buttery Fudge Chocolates Recipe

Best Buttery Fudge Chocolates Recipe

This article will teach you all about tempering milk chocolate, how to make the best buttery fudge and how to make these beautiful chocolates at home.

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Introduction

I am definitely making a lot more chocolate than I expected to right now. I posted this recipe for salted caramel dark chocolates a few weeks ago and I’ve made a few more batches since. The art of making chocolate at home is a rare skill and it’s one I am currently trying to master. It has a reputation for being difficult, laborious and even boring, but I would like to show you how quick and easy it can actually be.

The difficulty in making chocolate is in the timings. Tempering the chocolate itself requires strict adherence to very specific temperatures, which can be easy to overshoot. There is nothing particularly difficult about heating something to 45c, but it certainly requires patience. The chocolate first has to be heated, then cooled and then heated again. And each of those steps takes longer than you’d like. At least in the usual method, but more on that in a moment.

Even fudge, the filling, can be a difficult thing to master. I always thought of fudge as toffee’s chewier, more complicated little brother. I really don’t think I was far from the mark. Making fudge, just like chocolate, is about the timings and the temperatures. It’s kind of like making caramel, except you have pressure points on the way down, as well as the way up. It’s yet another waiting game. Why, then, would you want to make chocolate coated pieces of fudge?

The answer is simple: Because you can. Making fudge and making chocolate aren’t things most people do at home. So when you do make them, you get all kinds of kitchen kudos. You get showing off points with your friends and guests, brownie points with your partner or children, and a general sense of satisfaction in knowing you just went ahead and did it anyway.

The most compelling reason of all? Yes it requires patience, but other than that, it’s really not as difficult as people think. The basics don’t necessarily involve skill. Just time and a little practise. So as long as you’re willing to put in just a little bit of both of those things, chewy, tasty, buttery fudge and tempering milk chocolate might well be within your grasp.

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About this recipe

So, moving forwards, these are pretty simple to make. You will need a good thermometer and a couple of hours. Aside from your kitchen basics, that’s really all you’ll need. Unlike a lot of chocolate recipes, you won’t even require a mould. You’ll lose a little shine without using a mould, but you won’t lose the texture. What you’ll get is a nice number of well-tempered milk chocolates with a beautiful, creamy, buttery fudge centre that crack and splinter the second you bite into them.



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Buttery fudge chocolates.

Best Buttery Fudge Chocolates Recipe

This article will teach you all about tempering milk chocolate, how to make the best buttery fudge and how to make these beautiful chocolates at home.

Equipment

  • Fork or Tongs
  • Food Thermometer
  • 20cm Mould or Tray
  • Bain Marie (Optional)

Ingredients
  

  • 300 g Milk Chocolate
  • 400 g Condensed Milk
  • 450 g Caster Sugar
  • 125 g Butter
  • 125 ml Milk
  • Salt

Instructions
 

  • For the fudge, take every ingredient except the chocolate and the salt and add to a pan.
  • On high heat, combine those ingredients and bring to a rolling boil.
  • When the temperature reaches 115c, remove from the heat and allow to cool.
  • When the temperature cools to 50c, stir thoroughly and vigorously, then pour into any suitably wide tray. You want to make sure the chocolate can easily be sliced into bitesize pieces.
  • Leave in the fridge overnight to cool and harden, then cut into easily edible pieces.
  • For the chocolate, finely chop 100g into tiny pieces.
  • Add the other 200g to a pan on a very low heat and melt until it reaches 45 – 50c. Stir as you go, to make sure it melts evenly. You can use a bain marie at this stage, but it is not necessary.
  • Once there, add the rest of the chocolate back in, bit by bit, stirring it in thoroughly each time, until totally melted. Check the temperature each time. You want to reach exactly 29c. In other methods, you’ll want to drop lower first and then bring the temperature back up, but you won’t need to do that here.
  • Once you’re at 29c and everything is thoroughly melted, start dipping the fudge into the chocolate and coating thoroughly. Drain what you can, then set aside on a movable flat surface like a chopping board.
  • Once all the buttery fudge chocolates are on the board, cool them for a few minutes in the fridge.
  • Once hard, remove them from the board, which might take a little poking and prodding, then you’re ready.

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