Black Cat Fudge is a traditional American recipe for a classic fudge of dark chocolate, butter, syrup, cream and icing sugar thickened by boiling and cooled in a tin that's cut into cat shapes and studded with white chocolate chips for eyes that makes and excellent Halloween treat. The full recipe is presented here and I hope you enjoy this classic American version of: Black Cat Fudge.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
250g dark chocolate, coarsely chopped
50g butter
80ml golden syrup
60ml whipping cream
1 tsp vanilla extract
1/4 tsp sea salt
500g icing sugar, sifted
30 white chocolate chips (about)
Method:
Combine the chocolate and butter in a saucepan and melt gently over low heat then stir in the golden syrup, cream, vanilla extract and salt. Take off the heat and gradually stir in he icing sugar, mixing until completely smooth.
Spread the mixture evenly in a pan (about 28 x 18cm) that's been lined with kitchen foil and thoroughly greased. Set in the refrigerator and chill until firm (about 2 hours).
After this time, use the overhanging pieces of foil as handles and carefully remove the fudge from the tin. Peel off the foil then use a piece of cardboard as a template and cut out cat shapes from the fudge. Use a sharp knife and dip frequently in warm water to keep clean.
Place two of the white chocolate chips in the cat heads for eyes. Arrange on a lightly-greased baking tray then cover with clingfilm and chill until ready to serve.
