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    Martha Collison's chai tea fudge

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    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
    • Preparation time: 15 minutes + cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes + cooling

    Makes: 30 squares


    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


    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.

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