Production and recipes Raphaella Frame Photographs Russell Smith Food Assistant Poppy Gilsenan You will need:
- 125g butter
- 500g dark brown sugar
- 20ml milk
- 250g milk chocolate, broken into pieces
- 1 vanilla pod
- 300g sifted icing sugar
Melt the butter in a saucepan. Add the brown sugar and milk, and bring to the boil, bubbling for about three minutes, without stirring, until it reaches soft-ball stage. Split the vanilla pod lengthways, scrape out the seeds and set them aside. Remove the sugar and milk mixture from the heat, and stir in the chocolate and vanilla seeds. Add the sifted icing sugar and, using a wooden spoon, beat the mixture until smooth. Pour into a 20cm square baking tray and set aside to cool slightly before placing in the fridge to chill completely. Remove from the fridge and allow to come to room temperature for easier cutting. Dip a sharp knife into boiling hot water and, drying it off between use, cut the fudge into squares. Makes about 20 large squares. For more decadently sweet recipes, including Sherbet Fountains, Frangelico Truffles, Hokey-Pokey (a.k.a Honeycomb) and more, refer to page 102 of the September 2011 issue !