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Cyffug Siocled Tywyll (Dark Chocolate Fudge)

Cyffug Siocled Tywyll (Dark Chocolate Fudge) is a traditional Cymric (Welsh) recipe for a classic sauce of curly-leaved parsley in a milk base thickened with flour roux. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Dark Chocolate Fudge (Cyffug Siocled Tywyll).

prep time

15 minutes

cook time

60 minutes

Total Time:

75 minutes

Additional Time:

(+cooling)

Makes:

15 squares

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma un o ryseitiau fy nheulu ar gyfer cyffug wedi ei wneud gyda siocled tywyll. Y gyfrinach yma yw ychwanegu ychydig o hufen tolch yn ogystal â hufen cyffredin. Os nad oes gennych neu os na allwch gael hud o hufen tolch, ychwanegwch fwy o hufen cyffredin yn ei le (ond bydd blas y cyffug terfynol yn wahanol). Byddwch yn dal i fwynhau'r cyffug hebddo, serch hynny. Neu gallwch baratoi eich hufen tolch Cymreig eich hun.

Cynhwysion:

200g o siocled tywyll, wedi'i dorri'n fân 110ml o hufen dwbl 100ml o hufen tolch 340g o siwgr mân 170ml o glwcos hylifol 60g o fenyn heb halen, a mwy ar gyfer iro

Dull:

Irwch hambwrdd pobi gyda menyn ac yna leiniwch â phapur memrwn neu silicon. Rhowch o'r neilltu nes ei angen. Cyfunwch yr hufen, y siwgr a'r glwcos mewn sosban drom. Dewch i ferw ysgafn nes fod y gymysgedd yn cyrraedd 120°C (250°F) ar thermomedr siwgr, gan geisio peidio â throi'r gymysgfa neu ysgwyd y sosban. Ychwanegwch y menyn a dychwelyd y gymysgfa i ferw ysgafn nes fod y tymheredd yn cyrraedd 120°C eto. Ar y pwynt hwn, tynnwch y sosban oddi ar y gwres ac ychwanegwch y siocled, cyn ei droi i fewn i'r cynhwysion eraill nes ei fod wedi toddi'n llwyr. Arllwyswch y cymysgedd cyffug siocled i'r hambwrdd pobi a gadewch iddo oeri a setio am 30 munud. Torrwch y cyffug yn giwbiau a'i weini.

English Translation

This is one of my family's recipes for a fudge made with dark chocolate. The secret here is the addition of a little clotted cream as well as the ordinary cream. If you don't have or can't get clotted cream just replace with more ordinary cream (but it will alter the creaminess and flavour of the final fudge). You will still enjoy the fudge without though. Alternatively you can prepare your own Welsh clotted cream.

Ingredients:

200g (7 oz) of dark chocolate, finely chopped
110ml (2/5 cup + 1 tbsp) of double cream
100ml (2/5 cup) clotted cream
340g (12 oz) of caster sugar
170ml (4/5 cup less 2 tbsp) of liquid glucose
60g (2 oz) of unsalted butter, plus more for greasing

Method:

Grease a baking tray with butter then line with parchment or silicone paper. Set aside until needed.

Combine the cream, sugar and glucose in a heavy-based saucepan. Bring to a soft boil until the mixture reaches 120°C (250°F) on a sugar (candy) thermometer, trying not to stir or shake the pan.

Add the butter and return to a soft boil until the temperature reaches 120°C again.

At this point, take the pan from the heat and stir in the chocolate until it is completely melted.

Pour the chocolate fudge mix into the baking tray and allow to set for 30 minutes. Cut the fudge into cubes and serve.