This dark chocolate buttermilk fudge recipe featured in my February supper club as a petit four, served along pear cognac liqueur Belle de Brillet. The fudge is very sweet and goes well with a flavoured, strong liqueur for an after dinner kick. I added a spray of edible gold over the chocolate for the supper club.
Makes 49
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550g sugar
275g buttermilk
1.5 tbsp golden syrup
1 tsp vanilla bean paste
65g chilled butter, chopped
1/2 tsp sea salt
70g dark chocolate
an airtight wrap
oil, to grease
a 20cm square cake tin
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Grease the loaf tin and then line with the airtight wrap, allowing the wrap to hang over the sides. Place the sugar, buttermilk and golden syrup in a large non-stick pan and bring to the boil. Keep on the boil, stirring occasionally, for 2-3 min until the mixture is 115°C on a temperature gauge.
Off the heat, add the butter and vanilla, and stir until the butter melts. Allow to cool for 1hr, then beat with a wooden spoon for 5-10 mins until thickened and dull.
Transfer the mixture to the prepared tray and spread out to fit. Break the chocolate up into a microwaveable bowl and microwave for 1 min or until you can stir the chocolate smooth. Pour on to the fudge and tip the tray from side to side, so you have an equal coverage of chocolate and sprinkle with salt. Stand for 1hr or until firm, then turn out onto a chopping board, using the airtight wrap to move. Chop into 49 (7 by 7) pieces and serve.
