Blackthorn salt fudge An addictive after-dinner treat

BLACKTHORN salt is an outstanding Scottish product, which we are extremely lucky our have on our doorstep. I use it in a lot of my recipes at the restaurant and at home and this week I wanted to share with you this recipe, which is a current petit-four which we serve at One Devonshire Gardens with teas and coffees after dinner.

It's divine!

Ingredients

550g caster sugar 550g double cream 75g glucose syrup 150g milk chocolate 1 tbsp Blackthorn salt

Method

First take a shallow tray or baking dish around 20x20cm. Lay out two sheets of cling film on top of each other and then line the tray. Set aside.

Combine the sugar, cream and glucose into a heavy-based pan and place on a medium heat. Gradually warm the mix then then give everything a good stir together as the heat begins to dissolve the sugar.

This will take around 10-15 minutes to come to the correct temperature of 118C, so every now and again give the mix a stir to ensure it doesn't catch the bottom.

Using a sugar thermometer or a probe, keep an eye on the temperature of the mix. If it isn't hot enough, the mix won't set; if it's too hot it'll be brittle. Continue to stir as you reach around 105C (it's normal for the mixture to change colour slightly)

As you hit 118C, remove from the heat and immediately whisk in the chocolate followed by the salt.

Pour this quickly into the lined tray, sprinkle with a little extra salt and refrigerate for around two hours.

Once the fudge has set, turn it out on to a chopping board and cut into pieces. It's very addictive – you've been warned.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book. Twitter @Chefgtownsend

Instagram- @chef.g.townsend

PHOTOGRAPH: ALAN DONALDSON