whiskey and Cranberry salted fudge
Makes approx 18
This recipe calls for the use of a sugar thermometer. If you don’t own one, it’s a small investment that takes any guess work (and stress) out of the process.
Vegetable oil, for greasing 100g dried cranberries 3 tbsp whiskey 900g caster sugar 100g golden syrup 4 tbsp liquid glucose 340ml evaporated milk 340ml whole milk
100g salted butter Maldon salt, to sprinkle
Grease the base and sides of a 20x20cm tin with vegetable oil and line with non-stick parchment paper.
Soak the dried cranberries in the whiskey for 1 hour, then drain.
Half-fill the sink with water, for when you need to quickly cool down the fudge.
Place all the remaining ingredients, except the salt, in a large heavy-based saucepan. Place over a low heat, until the butter has melted and sugar dissolved. Put the sugar thermometer into the pan, increase the temperature slightly and bring the mixture to the boil. Stir
frequently, until the temperature reaches 114°C, then immediately cool the base of the pan in the sink of cold water, for about 1 minute. Now, using a rubber spatula, beat the fudge vigorously for 2-3 minutes, until it thickens and starts to look grainy. Beat in the soaked cranberries and spoon into the prepared tin. Spread the mixture level, and leave in the fridge to cool before covering with cling film. Leave overnight before cutting into small rectangles, then sprinkle with a little salt before wrapping in parchment paper. Store in the fridge.