Chocolate Fudge – Soft

Mark of a vanilla pod

Dissolve sugar in whipping cream or milk in a large saucepan (foams!) over low heat. When the sugar is completely dissolved, add the butter and let it melt. Now let it bubble gently until the quantity is so hot that a drop of it in cold water forms a soft globule. Stir constantly while boiling and brush the sides of the saucepan frequently with cold water to prevent sugar crystals from forming. When the mixture reaches the proper heat, remove from the stove and whisk heartily in a cold water bath until thick and creamy. Quickly fold in the vanilla pulp and the chocolate that has melted and cooled in the water bath in the meantime (the cream and chocolate should have about the same heat).

After that, a fairly solid mixture should have been formed. Press this mixture into a well-greased loaf pan and allow to cool. Remove from the mold and cut into 1-2 cm cubes with a kitchen knife: Cover with cooking chocolate.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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