Chocolate Fudge (White or Dark)

• 2 1/2 cups caster sugar
• 500 ml cream
• 1 cup chopped chocolate (dark or white)
• 30 grams butter
• 1/2 tbsp liquid glucose
• 3/8 cup sifted cocoa (for the dark fudge only)

1. Line a swiss roll tin with baking paper
2. Place all ingredients in a heavy saucepan and stir well to combine
3. Bring to boil and then reduce heat - without stirring
4. Bring mixture to 114 degrees Celsius or soft ball stage
5. Remove from heat and using an electric beater to beat until thick and forms ribbons when beaters are lifted out of the mixture
6. Pour into fudge tray and leave to set overnight at room temperature
7. Cut into 2cm squares with a sharp knife
8. Keeps for 2 - 3 weeks in an airtight container - don't store in the fridge