Line a pan with parchment paper. Set aside.
Add sugar and cream to a pot.
Also add treacle (or corn syrup).
Stir and let the sugar dissolve.
Cooking fudge is a process; it doesn't really take that long but there are different stages the "batter" must go through. Here the sugar is dissolved and the batter is about to boil.
Here it has boiled for about 10 minutes. Stir regularly.
Here maybe 25. Ad you can see it gets darker..
The trick is to come up to 120 degrees Celsius. Here we're lacking 5 degrees.
Now it is possible to form candies from the batter.
Remove from the heat and add butter and chocolate.
I didn't have 100 grams chocolate at home so I used what I had; about 40 grams and then I added 1 tsp cocoa powder. Stir well and make sure the butter is well mixed into the batter.
When done, pour the batter into the pan (with the parchment paper). Let it cool in the fridge. Mine got somewhat uneven so when it had cooled a bit I flipped it upside down to simplify the next steps.
If you don't like the banana/chocolate combination try making a mint fudge on top instead, or perhaps raspberry. I don't have a recipe for that though.
To make the second fudge layer you need either similar candies or marshmallows, banana essence and perhaps some yellow food coloring.
Cut the candies in smaller pieces and put in a pan.
Add cream and butter. Keep on low heat.
Also add the sugar. Keep stirring.
Now you need someone with strong arms to help you stir.
Little by little the candies will melt.
Allow the batter to simmer for about 5 minutes once the candies have melted completely.
After 5 minutes add the white chocolate and stir like crazy!
This is the tough part, I was already tired but here's where you need the muscles...
Smoothen the batter so there are no lumps of chocolate. Let it cool just a few minutes.
Then pour the banana fudge on top of the already made chocolate fudge. To the right you see another of my favorites; the licorice with rock salt (available in another guide, made last Christmas).
Even it out with a spatula and put the fudge back in the fridge for at least 30 minutes.
Now cut it in bite sizes..
..and put it in a container and save for later (the hardest part)!
Be ready to be popular at the dinner table!
- 300.0ml Cream
- 300.0ml Sugar
- 100.0ml Treacle or corn syrup
- 50.0g Butter
- 1.0Tbsp Glucose syrup
- 100.0g Dark chocolate
- 12.0 Banana candies (like marshmallows w banana flavor
- 200.0ml Sugar
- 100.0ml Cream
- 50.0g Butter
- 150.0g White chocolate (I used half the amount)