About
Unbelievably delicious, this fudge is silky smooth and creamy, much like the luscious light soft brown cane sugar used to make it.
Blonde Fudge Recipe
Combine the cream, milk, Tate & Lyle Light Soft Brown Sugar and butter in a heavy-based, good-sized pan to allow the fudge to boil up the sides without boiling over. Using a wooden spoon, stir continuously over a gentle heat until the butter has melted and the sugar has dissolved, then bring the mixture to the boil, stirring all the time.
Add the sugar thermometer to the pan, and boil for 15-20 minutes or until the temperature reaches 116°C, 240°F, or the soft-ball stage, stirring constantly. If you don’t have a thermometer check that the syrup is ready by dropping a teaspoon of the mixture into a bowl of ice cold water. Mould it into ball and remove from the water. If it holds its shape while under water but immediately loses its shape and flattens between your fingers out of water, it is ready and at the soft-ball stage. It will feel very sticky at this stage.
TOP TIP
You will also need a sugar thermometer and a 20cm (8”) non-stick greased brownie pan or square cake tin.
Remove the pan from the heat, leave to cool for 5 minutes (or until the temperature drops to 110C°, 230°F). Beat with a wooden spoon for about 10 minutes or until the mixture starts to thicken and loses its gloss. Before it gets too thick, quickly pour into the tin, spread to the edges and leave to set at room temperature, not in the fridge, for a few hours. Cut into cubes and store in an airtight container.
TOP TIP
Feeling a little adventurous? Add 200g of smooth peanut butter to your mixture once you've taken it off the heat and then stir until it's lovely and smooth. Guaranteed to get everyone going nutty over your fudge!
Ingredients – 4 items
1
Light soft brown sugar
Double cream
Milk
Full cream
Butter
Unsalted
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
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Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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