225g Granulated Sugar
150g Organic Whipping Cream
300g Chopped Dark Chocolate
To caramelise the sugar, place a large stainless steel saucepan on a high heat, add 125g of the sugar and wait for it to dissolve. Use a chopstick to stir the sugar in small circles. When it has nearly dissolved, slowly stir in the rest of the sugar until a lovely amber coloured caramel has been made.
Pour the whipping cream into a separate pan and place on a low heat.
Switch off the heat and gradually pour the warm cream into the caramel. Be aware that the melted sugar has reached a temperature of 180º and may splatter when you add the cream.
Use a whisk to stir the mixture until smooth. Wait until it stops bubbling and add the dark chocolate. Pour the mixture on a tray lined with baking paper.
Leave to cool for 2 hours at room temperature before cutting.
We also love to drizzle this fudge with caramel and sprinkle over some coarse sea salt for that salted caramel kick!
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