Maple chocolate fudge

Name: Maple chocolate fudge
Ingredients: 250 ml water; 350 g brown sugar; 250 g butter; 360 g 75% dark chocolate; 100 g milk powder; 1 teaspoon vanilla; 50 g cocoa; 50 ml unsweetened liquid cream; 50 ml maple syrup

Dessert - Maple chocolate fudge by Alexandra K. - Recipia

Maple chocolate fudge gets its bittersweet flavor from 75% dark chocolate and sets into dense, creamy bars as it cools. Sugar boiled with water binds the mixture, while butter, milk powder and cocoa make it firm, with a texture somewhere between a brownie and chilled ganache. I cut it into small pieces and keep it chilled until serving. Preparation: 20 minutes. Cooking: 12 minutes. Resting: 4 hours and 30 minutes. Total time: 5 hours and 2 minutes. Servings: 24. Approximately 250 kcal and 3 g protein per serving.

Ingredients

250 ml water
350 g brown sugar
250 g butter
360 g 75% dark chocolate
100 g milk powder
1 teaspoon vanilla
50 g cocoa
50 ml unsweetened liquid cream
50 ml maple syrup

Preparation

1. Put the water and brown sugar in a small saucepan and simmer for 12 minutes, until the syrup forms small bubbles. 2. Take the saucepan off the heat. Add the sliced butter and broken-up chocolate, then stir until melted and glossy. 3. Whisk in the milk powder, vanilla and cocoa. Pour in the liquid cream and maple syrup, then stir again. 4. Leave the mixture to cool for 30 minutes. Beat with a mixer for 5 minutes, until creamy. 5. Line a pan with baking paper, pour in the mixture and refrigerate for 4 hours, until the fudge is firm and can be cut into bars.

Notes

A 20 × 20 cm square pan gives the bars an easy-to-cut thickness; in a larger one they will be thinner. Chocolate with 75% cocoa keeps the bittersweet flavor, while a less bitter one makes the fudge sweeter. Milk powder can sometimes leave small lumps, so sift it before adding. You can make it a day ahead and keep it in a sealed container in the fridge for up to 3 days. For a different texture, you can add walnuts, roasted hazelnuts, pieces of candied orange or cranberries to the mixture. The base contains dairy, and walnuts and hazelnuts are allergens. Cut it into small pieces to have with black coffee, like a denser brownie.