Chocolate Fudge

This will make a 15cm square slab.

1 cup (200g) brown sugar
1 cup (215g) caster sugar
1/2 cup (125ml) thin cream
1/4 cup (60ml) milk
2 tbs glucose syrup or pale corn syrup
50g dark chocolate, chopped
40g butter, chopped
Icing sugar mixture, to dust

Grease a 15cm square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C.

Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C without stirring. Once mixture cools to 40°C, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar. Store in an airtight container.