Prepare the form, which will harden the fondant, setelem it with parchment paper.

Will break the chocolate, butter cut into pieces, with lemon remove the zest (on a small grater).

Now proceed to the direct preparation of sweets. To start, cook the caramel. For caramel I always use brown sugar Demerara varieties. It has a rich caramel flavor, so I don't "burn" it first, and immediately mixed with cream.

Combine the cream (I have 20%) with sugar, put on a small fire and cook after boiling for about 10 minutes, until the mixture becomes thick and viscous.

The ready caramel remove from heat and immediately add in the chocolate, butter and zest.

Quickly stir until smooth.

Pour Fudge into prepared pan and even out. Do everything quickly, because the cooling of the Fudge hardens quickly. Leave in a cool place until cool. When the Fudge has cooled, cut it into candies of desired size and treated. It makes sense to do a sweet double quantities of ingredients below the layer was thicker. Looks good Fudge with a thickness of 2-3 cm, I have about 1.5 cm, But I deliberately didn't do a lot because it's difficult to resist fragrant sweet temptation, and I lose a sense of proportion. This Fudge can be stored in the refrigerator for about 2 weeks or at room temperature for 2-3 days.