Salted Chocolate Fudge Gluten Free

Salted Chocolate Fudge Gluten Free

Todays recipe is this Gluten Free Salted Chocolate Fudge.

Last year I gave my husband a copy of Kirsten Tibballs’ “Chocolate” cookbook. The book was a birthday gift and five months later I can finally say we’ve put it to use, following her chocolate fudge recipe to make this Salted Chocolate Fudge.

Luckily the recipe was gluten free, as the fudge is simply to die for! The salt flakes were a last minute addition and give the fudge that lovely salty but sweet kick. Please note, a candy thermometer and a spare pair of hands are beneficial for this recipe to go smoothly.

Special thanks to Jesse for helping me make these delectable treats and to Kirsten Tibballs for the recipe.

The Naughty Dietitian,

xoxo

Salted Chocolate Fudge Gluten Free
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Salted Chocolate Fudge Gluten Free
Servings: 50 squares
Ingredients
  • 345 ml cream
  • 2 teaspoons vanilla paste
  • 250 g caster sugar
  • 90 g liquid glucose
  • 50 ml water
  • 225 g unsalted butter, chopped
  • 35 g honey
  • 1 teaspoon salt
  • ½ teaspoon bicarb soda
  • 110 g dark chocolate, finely chopped
  • flakes salt, to decorare
Instructions
  1. Line a 27 x 17.5cm baking tray with baking paper.

  2. Bring the cream and vanilla paste to a boil, in a medium sized saucepan over medium heat. Then remove from the heat, cover and keep warm. 

  3. Place the sugar, glucose and water in a large saucepan, over medium to high heat until it reaches 145°C.  Then immediately whisk in the butter and honey, followed by the warm cream mixture in three stages; to prevent the temperature from dropping below 110°C.  

  4. Add the salt and bicarb soda into the mixture and whisk to combine. Whilst stirring, reheat the mixture, over medium heat to 119°C. Once it reaches 119°C vigorously whisk in the chocolate until its completely melted. Then pour immediately into your baking tray and allow to set at room temperature for 5 hours before cutting into squares and serving.    

Recipe Notes

The fudge can be stored in an air tight container for 4 weeks. 

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