Black Forest Fudge (the creamiest chocolatey fudge)

This sweet chocolate fudge recipe brings together the classic flavours of a black forest gateau. Think dark glace cherries, thick cream and double chocolate.

Hope and Greenwood: Sweets Made Simple
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Introduction

Once upon a time there was a master baker called Johannes. Johannes lived in the Black Forest where he gathered berries to make his famous Black Forest Gateau. One day he fell in love with a comely dairy maid called Helga. Their marriage produced this recipe for the creamiest chocolatey fudge, studded with rich sticky cherries.

Makes 49 squares

Ingredients

40g (1½oz) unsalted butter, plus extra to grease
75g (3oz) dark glacé cherries
500g (1lb 2oz) golden caster sugar
275ml (10fl oz) double cream
75g (3oz) dark chocolate, grated
50g (2oz) white chocolate, grated

Essential kit

You will need a 17cm (6¾in) square tin and a sugar thermometer.

Instructions

Generously butter (less than a turkey buttering, more than a slimmer’s sandwich) a 17cm (6¾in) square tin and line it with baking parchment. Cut 50g (2oz) of the sticky cherries in half, then quarter the remaining fruits.

Put the sugar, cream and butter in a large, heavy-bottomed pan (I use a deep 24cm (9½ in) diameter pan) with 3 tablespoons of water. Please heat gently for 5-10 minutes to dissolve the sugar. Thank you.

Pop a sugar thermometer in the pan and bring the liquid up to the boil. Boil until the thermometer reaches 113°C (235°F).

Take the pan off the heat and pour around a third of the mixture into a metal bowl. Add the dark chocolate to the remaining mixture in the pan and the white chocolate to the metal bowl. Stir each with separate spoons until they begin to thicken.

Now for the fun bit. Pour the dark chocolate into the square tin. Sprinkle over the quartered cherries. Spoon over the white chocolate, then drag a skewer through the mixture to create swirls all over.

Dot the halved cherries over the top, allow to cool, then chill overnight until set. Remove from the tin and cut into squares.

Takes about 30 minutes to make, plus cooling and overnight chilling.

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