Cream Fudge

I was not a fan of fudge until I tried this recipe from the book Fine Chocolates by Jean Francois Wybauw. I was intrigued by the recipe and the process immediately because it involves crystallizing sugar when cooking, and this was something that I was told to never do in culinary school. I attempted this recipe four to five times until I finally got a product that I was happy with, and with vague instructions translated from Dutch, it made the process a little harder.

Cream Fudge

1000g  Sugar

400g  Cream

Pinch  Baking Soda

200g  Butter

  • Combine sugar, cream, and baking soda and bring to a boil. Add butter.
  • Using a sugar thermometer, cook the cream mixture to 241°F
  • Remove from the heat and let cool for five minutes.
  • After five minutes, rub the mixture on the side of the pot with a wooden spoon or rubber spatula.  Do this until the mixture starts to dull in color.
  • Immediately pour the mixture onto a piece of parchment paper or wax paper.

One of the issues I had was stirring the mixture for too long and waiting for the mixture to thicken; this is not what you want to do.  As soon as the color dulls you need to remove it from the pan or the crystals will get too big and the fudge will be very grainy.

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