White Chocolate and Cherry Fudge
I love fudge, it makes a great gift and will keep well. Here’s a variation I tried recently which went down well.
Makes 50-60 bite sized pieces
350g caster sugar
300ml semi skimmed or full fat milk
100g butter, chopped in to chunks
100g white chocolate, chopped
100g glacé cherries, chopped roughly in to quarters
1 tsp vanilla extract or bean paste
Line an 18cm (7”) square tin with parchment or baking paper. Put a plastic cup of water in the freezer to chill for later if using. Place the sugar, milk and butter in a large saucepan. Heat on low, stirring regularly, until melted together.
Increase the heat to bring to a rolling boil, stir occasionally to stop any areas on the bottom ‘catching’. Ideally use a sugar thermometer to measure 118°C (softball)* to double check it’s the right consistency you can drop a little mixture in to the chilled cup of water, remove from the water with a spoon, if it balls up rather than dispersing it’s ready.
*I have many sugar thermometers and find that they can vary readings by several degrees, very frustrating when on many sugar/sweet recipes this reading is crucial. To be sure use the dropping in to cold water method.
Remove from the heat and stir through the vanilla. Add the chopped white chocolate and about ¾ of the chopped cherries and stir well. The chocolate will melt in as you stir.
Beat vigorously for a few minutes, you can use your mixer or by hand, it will thicken slightly and you’ll notice that any mixture on the sides is starting to set. Pour in to the square tin and even out then dot the remaining chopped cherry pieces on the top and leave to cool completely.
Once completely cooled remove from the tin. Cut in to cubes using a sharp knife. If it’s still a little soft and squishy leave out to harden for a few hours, just loosely cover with a clean teatowel or kitchen paper. Then place in an airtight container. ♥