Ingredients

• Butter, to grease
• 645g (3 cups) caster sugar
• 100g Lindt Excellence Orange Intense Dark, finely chopped
• 375ml (1 1/2 cups) pouring cream
• 60ml (1/4 cup) glucose syrup
• Pinch of salt
• 30g butter, chopped
• 1/2 cup natural sliced almonds

Method

• Step 1 Grease and line a 20cm square cake pan. Grease a sugar thermometer with butter to stop the mixture sticking – you’ll need to wash and grease it as you go. Place sugar, chocolate, cream, glucose syrup and salt in a saucepan.
• Step 2 Stir over low heat, brushing down the side occasionally with a wet pastry brush, for 15 minutes or until the sugar dissolves completely. Any undissolved sugar will cause the fudge mixture to crystallise, giving it a grainy texture.
• Step 3 Bring the fudge mixture to the boil, without stirring. Continue to boil the mixture, without stirring, for 15-20 minutes or until the sugar thermometer reaches 116°C – this is known as soft ball stage.
• Step 4 Place butter in a stainless steel bowl on a wire rack. Pour over mixture – don’t scrape the side of the saucepan in case sugar crystals remain, and don’t stir.
• Step 5 Set aside for 1 hour 45 minutes to 2 hours or until mixture cools to 40°C.
• Step 6 Start stirring with a wooden spoon in a lifting and folding motion – it will be slippery and jelly-like at first – for 3-4 minutes or until very thick, firm and well combined, and the mixture reluctantly falls when the spoon is lifted.
• Step 7 Pour into the prepared pan and smooth the surface. Press sliced almonds into the top. Set aside at room temperature for 8 hours or until firm. To make it easier to cut, chill for 1 hour then use a hot, dry knife to cut the fudge into even pieces.