Ingredients
Instructions
Use a thick-bottomed saucepan to gently heat the butter, Sukrin, Finesse, double cream, and vanilla powder. Let it simmer for 25 minutes on low heat.
Remove the saucepan from the stove. Break the chocolate into pieces and stir them into the caramel mixture a little at a time until all the chocolate has melted.
Pour the mixture into small silicone moulds or into a larger form lined with cling film. Place it in the freezer until the fudge is firm. If you’re using small silicone moulds, the pieces must be thoroughly frozen before they’re popped out of the moulds. Fudge that’s been frozen in a large mould can be cut into pieces with a hot knife.
Store in the freezer and take out a few minutes before serving.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 407 g |
| protein | 3 g |
| carbohydrates | 4 g |
| fat | 41 g |
| fiber | 7 g |