Original recipe of the week: Toffee Fudge
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.
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.