I thought to share this recipe with you now as this is a favourite we make each year for those little Christmas gifts for people like dance teachers, Sunday school teachers etc. Although it needs to be made the day ahead, it keeps well (well until anyone knows it's sitting there in the fridge - LOL) It is thoroughly delicious - being melt in your mouth creamy without loosing the traditional fudge texture.
We made this fudge for the bombonieres at our wedding. I remember when we made it a few days before the wedding. Mum, my sisters & Grandma where all there helping in various capacities, but it was my Grandad who bore the brunt of it- it was his job to stir the BIG pots of fudge (we made white & chocolate) - & in such large quantities it took hours of stirring. Well poor Grandad had a sore shoulder the next day, but I will always remember his hours of stirring!
Our wedding Chocolate Fudge:
INGREDIENTS: 4 cups of icing sugar ( you need to use pure icing sugar here, not icing mixture); 155mls cream; 150g butter; 175g chocolate (you can use white for white chocolate fudge - of course I used milk chocolate); 1 tbs honey or syrup (the actual recipe says liquid glucose - I use what's on hand which for us is always honey since we still have half of the bucket we were given);
* Stir all ingredients in a saucepan over medium heat until sugar is dissolved. Bring slowly to the boil stirring constantly.
* Boil for 4 mins or until golden.
* Remove from heat & beat with a wooden spoon until thick & cool. Pour into moulds or dish or paddy papers.
* Refrigerate & set ( this takes at least half a day).
It does take a lot of stirring, but it's worth it. I just made a double batch before I realised that we still have a fair few weeks of Sunday School left between now & Christmas - wonder if it freezes?