Violet chocolate fudge
“I first made this fudge a decade ago while working with Mark Limacher at Wellington’s Roxborough Bistro. Over the years I’ve refined the recipe to this.”
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Serves
35
Cooking Time
Prep time 5 mins, cook 15 mins (plus setting)
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185 gm
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butter, coarsely chopped
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325 gm
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caster sugar
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50 gm
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Dutch-processed cocoa, sifted, plus extra to serve
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85 gm
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marshmallows
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1½ tsp
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pure vanilla essence
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190 ml
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evaporated milk
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375 gm
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dark chocolate (about 60% cocoa solids), finely chopped
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100 gm
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candied violets, crushed with a mortar and pestle, plus extra to serve if desired (see note)
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1
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Melt butter in a saucepan over low heat, whisk in sugar and cocoa, then add marshmallows, vanilla essence and evaporated milk. Stir continuously until marshmallows melt (10-15 minutes), then strain through a fine sieve into a large bowl. Whisk in chocolate and when completely melted, add violets. Mix well and pour into a greased and baking paper-lined 15cm x 20cm cake pan or plastic container. Smooth top, cool to room temperature, then refrigerate until firm (about 2 hours). To serve, using a hot knife, cut into squares, dust with cocoa and serve.
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RECIPE Ben Shewry
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles