Ruby Chocolate Fudge
Servings: 25 pieces
Chocolate fudge made with ruby (pink) chocolate and decorated with ruby chocolate chips.
- 200 g ruby chocolate chips plus a small handful for decoration
- 205 g heavy cream 210 ml
- 340 g caster sugar
- 235 g liquid glucose
- 60 g unsalted butter plus more for greasing
Prepare the mold which should be greased and/or lined with parchment paper.
Place the cream, sugar and glucose into a heavy-based saucepan. Bring to a soft boil until the mixture reaches 248F (120C) on the thermometer. Also marked as 'Firm Ball' on candy thermometers. Do not stir or shake the pan!
Add the butter and bring back to a soft boil until the temperature reaches 248F (120C) again.
Remove the saucepan from the heat and stir in the chocolate, mixing quickly until fully dissolved.
Working very quickly, pour the hot fudge into the mold, leaving a little in the saucepan. Sprinkle some ruby chocolate chips on top, then drizzle the remaining hot fudge over the top. If it hardens before you can drizzle, just slightly warm it up again.
Let the fudge set for 30 minutes. After 30 minutes, remove from the mold, cut into squares and serve.
Calories: 179kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 21mg | Potassium: 6mg | Fiber: 1g | Sugar: 23g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg