Polkagris fudge
Silky smooth fudge with crunchy polka on top. A must at the Christmas candy table.
Ingredients
300 ml whipping cream
170 g Dansukker Granulated Sugar
140 g Dansukker White Syrup
40 g Dansukker Glucose Syrup
A pinch of salt
50 g butter
100 g white chocolate, chopped
Crushed Polkagris (candy cane)
Instructions
Line a 15 x 20 cm rectangular baking tin with baking parchment.
Put all the ingredients except the chocolate into a heavy-based saucepan. Heat until the temperature reaches 120°C, stirring occasionally. Remove from the heat and fold in the chocolate until it melts.
Pour the mixture into the baking tin and sprinkle with the crushed Polkagris. Leave the fudge to set, then cut it into pieces and store it in the fridge.
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