Glühwein fudge

All over Europe people are heading to the charming christmas markets to wander around the cute, little stalls, soak up the christmas spirit and have some traditional food and drinks until late at night.

When you work in a pastry, you cant escape the christmas rush. For weeks we are making all those christmas classics, from minced pies to yule-logs and christmas puddings to traditional German Stollen. And although I hate christmas (I know I shouldn't say that but it's the truth) I do try to indulge myself into the whole thing and with my Gummie Balls and Rasberry Fudge in the back of my head from the previous years, I added another christmas treat to my already very long to do list...Glûhwein fudge!

Glûhwein Fudge

238 gr Cream
700 gr Glûhwein
750 gr Glucose
188 gr Butter
1875 gr Sugar
1425 gr Caramelia chocolate

So with a positive mindset and tacky christmas songs on the background, I went to work and started with making a proper Glûhwein. Starting by putting a nice bottle of Port wine on the induction. I add 2 cinnamonsticks, 1 vanillapod, 4 cloves, 4 star anise, 1 kardemon and 1 orange(zeste), and I bring it to boiling point and leave it to infuse, the longer you can infuse the better it will be for the flavour of your fudge in the end.

When the glûhwine is ready you can heat it up with the cream, glucose and butter. After you add the sugar and boil it to 119°C. When the temperature is reached you take it of the stove and mix under the chocolate. Straight away poor it into a frame and let it set overnight. The day after it's just cutting, wrapping and enjoying!