Fudge
Make this as a treat for your Valentine. Pop it in a pretty box with a big bow and they will be yours forever…as long as you don’t eat it all first!
Ingredients: • 100g butter •
550g light muscovado sugar /or Demerara for a lighter flavour.
• 200g golden syrup • 350ml double cream • 1 tsp vanilla extract • ¼-½ tsp sea salt flakes
A cooking thermometer is ideal but if you don’t have one use the method below.
Method: • Line a tin about 23 x 23cm / 9inches x 9 inches with greaseproof paper. Melt the butter, sugar, syrup and cream in a medium-sized, high- sided heavy-based pan. Keep stirring until the sugar has dissolved.
•
Bring to a simmer (without stirring) over a medium-low heat and cook, stirring only occasionally until it reaches 116C, stirring more regularly after it reaches 100C and turning down the heat if it begins to catch.
•
Take off the heat and beat in the vanilla and salt with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. Add any ingredients such as raisins, chopped nuts, or chocolate chips at this point. Pour into the tin and leave to set.
• Once it’s firmed up a little, after about an hour, slice into squares and leave to cool completely. Best kept refrigerated.
•
If you don’t have a cooking thermometer. Have a bowl of iced water and a metal spoon ready next to the cooker. As the mixture begins to simmer beat it more regularly then periodically take ¼ -½ tsp of the fudge mixture and plunge the coated spoon into the bowl of iced water. Then (still under the water) use your fingers to roll the mixture into a little ball. When it forms a soft, pliable ball it’s ready to take off the heat and continue with the recipe.
18 To advertise in thewire t. 07720 429 613 e.
fiona@thewireweb.co.uk
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