Prepare a delicious chocolate fudge by following the outlined recipe and steps. Include 3% soya paste to minimize rancidity and delay the onset of fat bloom, ensuring a lasting, quality fudge.
- 30 Parts Crystal sugar
- 22.5 Parts Glucose syrup
- 7.5 Parts Sweetened condensed skim milk
- 2.5 Parts Soya paste
- 2.5 Parts Vegetable hard fat
- 0.1 Parts Salt
- 0.02 Parts Vanillin
First, mix the soya paste with a small amount of water in a pan, stirring until it forms a thick paste. Gradually add more water to thin it out. Next, combine the rest of the ingredients in the same pan, and heat them until the mixture reaches 119°C (246.2°F). Allow the mixture to cool down to 90°C (194°F) before proceeding with the next steps.
- 15 Parts basic Fondant (recipe below)
- 1.5 Parts Frappe
- 3.0 Parts Dark chocolate
Basic Fondant
- 83 Parts White sugar
- 20 Parts Glucose syrup, regular grade
- 40 Parts Water
Cook temperature 120°c (248°F)
Note: Mature for one day before use.
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