Original recipe of the week: Toffee Fudge

8^th September 2014

Bethany Stone

Bethany Stone

8 September 2014

We’re feeling quintessentially British this week with our good old British fudge recipe. Although its not exactly low in fat it’s an indulgence that is a must, especially at this time of year when summer is wavering and moods are low. Britishness is a massive trend this year in the food industry, along with provenance, so why not get on the bandwagon and treat yourself with our delicious new recipe.

Toffee Fudge

Serves: 6-8
Cook Time: 20-25 mins
Chill Time: 1 hour

What you will need:

250g softened butter
120g semi-skimmed milk
2 tbs golden syrup
2 tbs treacle
1 tsp salt
800g granulated sugar

What you need to do:

1. In a large, heavy-bottomed pan melt all of the ingredients on a high heat and then lower the temperature once finished.

2. Continue to cook until the mix starts to bubble ferociously and turns a toffee colour. This should take about 20 minutes. A good test to see if the fudge is ready is to drop a little of the mixture into an ice cold cup of water and if it turns into a fudge ball straight away then it’s ready to go!

3. Once your mixture is ready remove from the heat and whisk with a electric whisk until as stiff, thick and smooth peanut butter.

4. Now turn the warm fudge out into a lined tin and set to cool in the fridge for a maximum of one hour. Remove after this time and leave out at room temperature for a little while.

5. When you are ready to eat, cut into bite size chunks or simply devour as you wish.