Waitrose

Martha Collison's chai tea fudge

This fudge is infused with Fairtrade chai tea, which gives it a wonderful, warming spicy flavour. Why not wrap it up and give it as a gift?
 

  • Vegetarian

Ingredients

300ml tub essential Waitrose Double Cream
2 x Waitrose Fairtrade Chai Tea Bags
1 Bart Fairtrade Organic Cinnamon Stick
5 Bart Fairtrade Organic Cloves
3 Bart Fairtrade Organic Cardamom Pods, split
350g caster sugar
1 tbsp golden syrup
50g butter, cubed
 

Method

1. Line a 16cm-20cm square tin with baking parchment. In a large pan, heat the double cream with the tea bags and spices until steaming. Once hot, remove from the heat and allow to infuse for about 10 minutes.

2. Remove the spices from the cream and squeeze out (then discard) the tea bags. Stir in the sugar, syrup and butter, then melt the ingredients over a medium heat, stirring until the sugar is dissolved. Turn the heat up slightly and place a sugar thermometer into the pan. Allow the mixture to boil until it registers 116°C on the thermometer (soft ball stage). Make sure you stir the mixture occasionally during the boiling process to stop the fudge catching on the bottom of the pan.

3. As soon as the mixture reaches the desired temperature, remove the pan from the heat and leave to cool slightly. Then using an electric hand whisk, beat the fudge vigorously until it is thickened, glossy and leaves a trail on top of the mixture. Spoon the fudge into the prepared tin and leave to set at room temperature for at least 3 hours. When the fudge is firm, cut into about 30 pieces using a sharp knife. The fudge will keep for up to 1 week in an airtight container.
 

Martha Collison's chai tea fudge
  • Preparation time: 15 minutes + cooling
  • Cooking time: 20 minutes
  • Total time: 35 minutes + cooling

Makes: 30 squares

Nutritional Info

Typical values per serving:

Energy 462kJ
111kcals
Fat 6.2g
Saturated Fat 3.9g
Carbohydrate 13.5g
Sugars 13.4g
Protein 0.2g
Salt 0.1g
Fibre 0g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Mar 02 16:22:00 GMT 2017.