Chewy fudge ripple

A modified version of Dana Cree's fudge ripple recipe. Lowered the salt content, replaced glucose syrup with dextrose, and increased the overall freezing point depression for a softer texture.

3.5g salt resulted in fudge that was not noticeably salty.

Texture was just about perfect. Nice and chewy.

Heat the wet ingredients. Place the cream in a medium saucepan and cook over medium-high heat. When the cream comes to a full rolling boil, remove the pot from heat.

Mix the dry and wet ingredients. Add one-third of the hot cream to the cocoa powder, and whisk to a thick paste. Add the cream in two more additions, whisking between each until smooth.

Cook the fudge. Transfer the fudge back to the pot, scraping the sides of the bowl clean with a rubber spatula. This is important for the final texture; if you leave any fudge behind, your ripple will be too thin. Place the pot over medium-low heat and cook, stirring with a rubber spatula to prevent scorching, until the fudge starts to bubble and is very smooth.

Transfer to another container and store in the fridge.