Bake Off’s Nadiya shows us how to make Salted Pretzel Fudge
I n another treat for Bake Off fans, reigning champion Nadiya Hussain shows us how to make her most drool-worthy delicacies.
Salted Pretzel Fudge
Ingredients: 397g can condensed milk, 150ml whole milk, 450g soft light brown sugar, 115g unsalted butter, 1 vanilla pod, split and seeds scraped out, 30g dark chocolate (70 per cent cocoa solids) melted, 30g small salted pretzels.
Method: 1 Line a 20cm square baking tin with greaseproof paper. 2 Put all the ingredients except the chocolate and pretzels in a non-stick pan over a low heat and cook until the sugar dissolves. Bring the mixture to the boil, then turn down the heat and simmer for 15 minutes, making sure to stir continuously and scrape the mixture down the sides of the pan. 3 The mix should reach 118°C. If you don’t have a sugar thermometer, drop a bit of fudge into a bowl of cold water and a soft ball should form – this will indicate that the fudge is ready. 4 Remove the pan from the heat and put the mixture in a stand mixer or use a handheld mixer. Be careful, as the mixture will be very hot.
5 Mix on high for about 3 minutes, or beat by hand for 5 minutes. The mixture will thicken and look lighter in colour. Push the fudge into the lined tin. Drizzle the melted chocolate over it in long zig-zag lines. 6 Push the pretzels into the fudge. Leave the fudge to cool and set for a few hours at room temperature, then cut it into squares and serve.