Tasty treat

JERUSALEM AR­TI­CHOKE FUDGE (MAKES 20 PIECES)

Western Mail - - FOOD & DRINK -

IN­GRE­DI­ENTS

4kg Jerusalem ar­ti­chokes, peeled, to make 400g ar­ti­choke syrup; 500g glu­cose; 410ml whip­ping cream; 225g but­ter; 16g fine sea salt; 20ml cider vine­gar; 200g milk choco­late, in pieces

METHOD:

1. Roughly chop the ar­ti­chokes and feed through a juicer. Al­low to stand for an hour, and skim off any foam.

2. Pass through a dou­ble layer of damp muslin, and boil in a stock­pot.

3. Over a medium heat, al­low the juice to re­duce at a steady sim­mer, skim­ming off any scum, un­til you are left with a syrup roughly the colour of Mar­mite and a con­sis­tency sim­i­lar to trea­cle when cooled.

4. Com­bine the syrup, glu­cose and cream in a small stock pot and bring slowly to the boil, stir­ring to com­bine. When boil­ing, re­duce to a medium sim­mer and cook to 100˚C on a sugar ther­mome­ter.

5. Turn the heat down as low as it will go, and cook un­til the mix­ture is 112˚C, stir­ring gen­tly but fre­quently. Re­move from the heat and beat in the but­ter while the mix­ture is hot, fol­lowed by the salt and vine­gar.

6. Scrape the warm mix­ture into a deep roast­ing tin lined with bak­ing parch­ment.

7. Once the fudge is cool to the touch, trans­fer the tin to the freezer to set.

8. Re­move from the freezer and use the bak­ing parch­ment to lift the fudge out onto a chop­ping board. Af­ter 10 min­utes at room tem­per­a­ture, use a large knife heated in hot wa­ter to cut the fudge into 2cm wide strips, then into squares.

9. Line the pieces on fresh parch­ment and re­turn to the freezer for an hour. Melt choco­late in a heat­proof bowl over a small pan of barely sim­mer­ing wa­ter. Us­ing a fork, plunge the fudge squares one at a time into the choco­late to cover them. Knock off the ex­cess choco­late by tap­ping the fork against the edge of the bowl.

10. Re­place in rows on the bak­ing parch­ment and re­turn to the freezer to set the choco­late.

11. To serve, re­move from the freezer, trim splat­tered choco­late edges with a par­ing knife, and thaw in the fridge for 30 min­utes.

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