Fudge
Ingredients
Method- 900g Double Cream
- 75g Trimoline
- 275g Sugar (caster)
- 147g Crimson Red Cocoa Powder
- 200g Butter
- 25g White Miso Paste.
- Prepare a sheet tray lined with acetate and a full sheet tray frame (2cm thick) TIP: If not working with acetate, this can also be done with a silicone mould or line a pan with plastic wrap (line it twice for better resistance).
- In a saucepan, add the cream. Bring to a simmer and keep at a warm temperature until ready to use.
- In a heat proof bowl, add the butter and cocoa powder. Set aside until ready to use.
- Make a dry caramel with the sugar and trimoline (approx. 155-160ºC).
- Once caramel is at the correct temperature, deglaze with the warm cream. Bring temperature back to 122ºC.
- Once at correct temperature, add miso and stir in until completely dissolved.
- Pour caramel mixture over the cocoa powder and butter, and mix until all ingredients have been fully incorporated. NOTE: scrape the sides and bottom of the bowl frequently to assure that all the butter and powder has been well incorporated.
- Transfer caramel fudge to prepared sheet tray.
- Let cool completely at room temperature, then proceed to transfer to refrigerator and let set over-night for best results.
- Cut to desired size (recommended 2cm x 2cm) TIP: Cut with a fairly warm knife, cleaning your knife in between each cut.
- Store in air-tight container or individually wrapped.
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