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Martha Collison's classic fudge
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Makes: 36 squares (approx)
300ml double cream
350g caster sugar
1 tbsp golden syrup
50g butter, cubed
½ tsp Cornish sea salt flakes
1. Line a 16-20cm tin with baking parchment. In a large saucepan, stir together the double cream, caster sugar, golden syrup, butter and salt. Melt these ingredients over a medium heat, stirring until all the sugar has dissolved.
2. Turn the heat up slightly and stick a sugar thermometer into the pan. Allow the mixture to boil until it registers 116°C (this is called the soft ball stage). Make sure you stir the mixture often while it’s boiling, using a heatproof spatula to stop it catching on the pan bottom.
3. As soon as the mixture reaches the desired temperature, take the pan off the heat. Set aside for 5 minutes to cool slightly. Using an electric whisk, beat the fudge until it is thickened, glossy and leaves a trail on top of the mixture (this will take around 7-8 minutes).
4. 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 36 pieces using a sharp knife. The fudge will keep for up to 1 month in an airtight container.
Peanut butter & pretzel
At step 3, add 75g crunchy peanut butter before beating the fudge. Once thickened, stir in 40g roughly crushed salted pretzels before spooning into the lined tin, then top with another 40g roughly crushed salted pretzels, pressing them into the fudge a little. This fudge sets and keeps best in the fridge.
Coconut & cardamom
At step 3, sprinkle in 40g desiccated coconut and the finely crushed seeds from 8 cardamom pods before beating the fudge. Spoon into the tin, top with another 40g desiccated coconut and leave to set.
At step 3, add 2 tbsp amaretto liqueur before beating the fudge. Once thickened, stir in 4 crushed, crunchy amaretti biscuits. Spoon into the tin, top with another 4 crushed biscuits and leave to set.
Typical values per serving:
Gluten free. Calculations are for the classic fudge recipe only
This recipe was first published in September 2018.