Cherry & Almond Fudge
This delicious homemade fudge, with its two tone colour scheme, is flavoured with almond extract, toasted flaked almonds and cherries. It is reminiscent of the classic Bakewell Tart, though in the form of fudge.
Equipment
- large heavy based pan which holds a volume of at least 3l (5pts)
- sugar thermometer
- 20cm (8in) square cake tin
- baking parchment
Ingredients
For the fudge
- 400 ml (14floz) double cream
- 125 ml (4floz) milk
- 125 g (4oz) butter
- 600 g (5oz) caster sugar
- 1½ teaspoon almond extract
- 75 g (3oz) Morello cherry jam (any fruit removed – weight without fruit)
- 50 g (2oz) dried cherries (separate them if they are stuck together)
To decorate
- 40 g (1½ oz) flaked almonds, toasted
Instructions
- Lightly grease and line a 20cm (8in) square shallow cake tin.
- Place 400ml (14floz) double cream, 125ml (4floz) milk, 125g (4oz) butterand 600g (1lb 5oz) sugar into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.
- Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116℃ / 241℉ (soft ball stage).
- Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110℃ / 230℉. This will only take a couple of minutes.
- Beat the mixture with the wooden spoon vigorously until no longer shiny, then beat in 1½ teaspoon almond extract until well combined. Pour half of the mixture into the prepared tin. Smooth it into the corners.
- Add 75g (3oz) Morello cherry jam and 50g (2oz) dried cherry pieces to the fudge remaining in the pan. Beat together well until well combined. Pour the cherry flavoured fudge over the top of the almond layer. Gently encourage it into the corners of the tin. Use a fork or knife to carefully move the cherries to ensure they are spread evenly over the tin.
- Generously sprinkle a single layer of the toasted flaked almonds over the top of the fudge. Set aside to cool at room temperature for at least three hours to firm up. Remove the fudge from the tin and use a sharp knife to slice the fudge into bite sized pieces.
- Enjoy!
Notes
Cook's Tips
- Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself.
- When heating the mixture and waiting for it to reach 116℃ / 241℉ it will feel as though the temperature is stuck at around 104℃ / 220℉ for ages, but it will eventually move and will then increase fairly rapidly.
- Store the fudge in an airtight container. It will be good for 1-2 weeks at room temperature but will last for up to 3 weeks if stored in the fridge.
- For the best flavour remove it from the fridge about an hour before sharing.