White chocklate marble fudge 300mls dubble cream 100g butter cut in cubes 750g castor sugar 3tbsp golden syrup 1/2tsp vanilla exstract 3tbsp orange juice Grated zest of 1/2 a orange Food colouring paste (orange) Line a square caketin with baking parchment Place cream and butter in large sauce pan and heat gently stirring until butter has melted Add sugar and golden syrup and continue to cook over low heat stirring continiously untill sugar is fully desolved Clip the sugar thermometer into the sauce pan increase heat and stir gently tiil temp of 116 is reached Pay attention to sides and base of saucepan that mixture doesnt burn . Remove from heat break the white choclate into pieces and stir into the sugar and butter mixture Continue to stir untill all choclate has melted. MARBELING Pour about a qaurter of the mixture into a bowl add vinilla stir thoroughly Pour the orange juice and zest into saucepan add the orange food colouring Beat the mixture well to blend the colour Now pour the orange fudge into the prepared cake tin quicly stir the vanilla fudge then place spoonfulls on it evenly spaced out over the surface of orange fudge using a round bladed knife swirl through the mixture to marble the vanilla and orange fudge Allow to cool down at room temp then transfer to the fridge to chill untill firm Lift the fudge after its totally set from the cake tin use a sharp knife and place it on a chopping board slice it into slices then squares (Best time to slice is when its soft creamy after chillling for a while just before u place it in the fridge ) ( popular and in demand for kids parties)
Posted on: Fri, 17 Oct 2014 08:38:49 +0000
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