These were not my finest bake. Indeed they nearly ended up as a total disaster.
The first time, I didn't fully dissolve the sugar, and thus ended up with a bizarre granular substance.
I then added 1/2 a cup of water, fully dissolved everything, and brought it up to temperature. However, there was then too much liquid, so the mixture wouldn't thicken properly.
The third boil, however, got everything to where it should be, and finally I had fudge - however, it turned out my tin was a wee bit too big, so I had very thin fudge.
Still, it tastes very good, and is has a beautiful smooth texture, such as I have never previously managed when making fudge.
400g caster sugar
60g dark chocolate (minimum 70% cocoa solids)
2 tbsp golden syrup
120ml double cream
30g unsalted butter
1 tsp vanila extract
Next up: Savoury Cheesecake (I think it's a sort of quiche)
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