I was intrigued by the chocolate and beetroot cake recipe from the Red Velvet & Chocolate Heartache cookbook and wanted to test out the combinations of flavours. I had never made fudge before and am always up for a baking challenge, so I thought this would be a good one. I like chocolate, I like beetroot… let’s see how the two work together.
I followed the recipe closely and carefully.
Melting sugar, butter with the condensed milk and then added the chocolate.
This is where I fell down. I was trying to be careful as to not overcook the chocolate mixture, I don’t think I got it to the right temperature at the end – or – I didn’t mix it hard enough – or – both… The fudge didn’t set quite as much as anticipated and turned out to be “spoon fudge”.
Not to be discouraged, I put it in pretty papers for nice presentation.
The flavour was good right after it was cooked and set. However 24 hours after “maturing”, the fudge became too sweet and cloying. I would be tempted to test out the recipe again so I could get the consistency right and hopefully the flavour won’t be overly sweet. I’m glad I tried it out even though it didn’t come out exactly right. Next up…