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| Oh no, have to eat it now! |
Here's what I used:
- 100g butter
- 550g demerara sugar
- 200g golden syrup
- 350ml double cream
- 1 tsp vanilla extract
- ½ tsp sea salt flakes
Here's how I made it:
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| Simmering! |
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| You must leave it to set! |
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| Cut into small pieces, or not! |
Melt the butter, sugar, syrup and cream in a medium sized high sided, heavy based pan.
It needs to be a high sided pan as the mixture will double in volume when simmering.
Stir until the sugar has dissolved then simmer over a medium to low heat until it reached 100°C, stirring occasionally.
Turn it down if it starts to stick, you don't want it to burn.
Now stir more regularly until the temperature reaches 116°C.
What ever you do, don't leave it!
Take off the heat and add the vanilla extract and sea salt.
The better the quality of the vanilla the better the flavour!
Give the mixture a good beat with a wooden spoon or spatula for a couple of minutes until it thickens and loses it's shine.
Pour into a lined 23x23cm or if you prefer, 9" square tin.
Line your tin with greaseproof or baking parchment, to prevent the mixture from sticking and so the fudge is easy to lift out when cooled.
When it has started to firm up, after about an hour, cut into small squares and leave until completely cold.
Don't be tempted to remove it from the tin at this stage, it won't be set enough.
When set it is ready to test, but be warned, you may need a couple of pieces just to be sure it's up to standard!
It will have a longer shelf life if you keep it refrigerated. Not that it's going to last long enough to go off!
See how long you can resist?
It is possible to add other ingredients to this fudge to spice it up a bit, such as cherries, raisins, other dried fruit or even nuts.
What will you add to yours?
I hope you enjoy this recipe as much as I do!
It needs to be a high sided pan as the mixture will double in volume when simmering.
Stir until the sugar has dissolved then simmer over a medium to low heat until it reached 100°C, stirring occasionally.
Turn it down if it starts to stick, you don't want it to burn.
Now stir more regularly until the temperature reaches 116°C.
What ever you do, don't leave it!
Take off the heat and add the vanilla extract and sea salt.
The better the quality of the vanilla the better the flavour!
Give the mixture a good beat with a wooden spoon or spatula for a couple of minutes until it thickens and loses it's shine.
Pour into a lined 23x23cm or if you prefer, 9" square tin.
Line your tin with greaseproof or baking parchment, to prevent the mixture from sticking and so the fudge is easy to lift out when cooled.
When it has started to firm up, after about an hour, cut into small squares and leave until completely cold.
Don't be tempted to remove it from the tin at this stage, it won't be set enough.
When set it is ready to test, but be warned, you may need a couple of pieces just to be sure it's up to standard!
It will have a longer shelf life if you keep it refrigerated. Not that it's going to last long enough to go off!
See how long you can resist?
It is possible to add other ingredients to this fudge to spice it up a bit, such as cherries, raisins, other dried fruit or even nuts.
What will you add to yours?
I hope you enjoy this recipe as much as I do!
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