whiskey and Cran­berry salted fudge

Makes ap­prox 18

Homes & Gardens - - NEWS -

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.

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