Chocolate Fudge

For the chocolate toffees, simmer whipped cream with sugar and vanilla bean on low heat for about an hour. The mass becomes light brown. Take care that nothing burns.

Pots with sandwich bottoms are very suitable for this. After an hour, remove the vanilla bean from the mixture and stir in the chocolate.

Then bring to a boil until the mixture rises to a frothy consistency, remove the pot from the heat and continue stirring until the mixture is smooth again and without air bubbles.

Then empty the toffee into a greased glass mold and let cool. Turn the toffee out of the mold when cold, cut into pieces and wrap in cellophane paper.

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