Rich Chocolate Fudge

• 1 2/3 cups granulated sugar
• 1/2 cup light brown sugar
• 2 oz dark chocolate, broken into pieces
• 2 tbsp glucose syrup
• 1/2 cup heavy cream
• 1/4 cup milk
• 3 tbsp unsalted butter, chopped

1. Grease a deep 6 inch square cake pan and line base with parchment paper, extending paper 2 inches over sides.
2. Combine sugar, chocolate, glucose syrup, cream and milk in a small heavy-bottomed saucepan. Stir over medium heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, for 10 mins, or until syrup reaches 241u0b0F on a sugar thermometer.
3. Immediately remove pan from heat, leaving thermometer in syrup. Carefully add butter but do not stir. Let cool for 20 mins, or until temperature drops to 104u0b0F. Remove thermometer.
4. Stir fudge with a wooden spoon for 10 mins, or until a small amount dropped from spoon holds its shape. Quickly spread fudge into pan. Cover with foil and let stand at room temperature for 3 hours, or until set.
5. Remove fudge from pan and cut into squares.

granulated sugar, light brown sugar, chocolate, glucose syrup, heavy cream, milk, unsalted butter

Taken from recipes-plus.com/api/v2.0/recipes/37823 (may not work)