MILK CHOCOLATE FUDGE

METHOD

In a saucepan, bring heavy cream to a boil, set aside. In a saucepan, make a caramel: place 100g of sugar and cook to 374°F (190°C). At this temperature add the hot cream slowly, stirring constantly with a whisk until fully incorporated. Add the remaining sugar and glucose and continue cooking, stirring constantly until the temperature reaches 234°F (112°C). Remove from heat and cool to 122°F (50°C). Add the cubed butter, salt and milk chocolate, stirring constantly with a whisk to create a smooth and shiny texture. Place the fudge in rectangular mold. Let cool 1 hour. Cut with a hot knife into the desired shape.

Makes 1.5 fudge