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Blonde Fudge

Blonde Fudge

  Rating 0.0

Prep

15 min

Bake

N/A

Serves

36

Difficulty

Medium
Blonde Fudge

About

Unbelievably delicious, this fudge is silky smooth and creamy, much like the luscious light soft brown cane sugar used to make it.

made using

Light Brown Soft

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Instructions
Ingredients
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Blonde Fudge Recipe

Step 1

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.

Step 2

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.

Step 3

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

Serving

1

Fairtrade Light Brown Soft

Light soft brown sugar

700 g
Cream

Double cream

370 ml
Milk

Milk

Full cream

250 ml
Butter

Butter

Unsalted

225 g

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