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| Servings: 10 people | Recipe course: Desserts | Total time (min.): 30 |
Golden syrup 200g
Sugar 600g
Evaporated milk 340g
Butter, cubed and softened 100g
Vanilla extract 1 tsp
Sea salt ½ tsp
Sea salt, to decorate as desired
1- Line a square baking tin (20 x 20 cm) with parchment paper.
2- Lift the Cooking Chef head and fit the heat shield.
3- Attach the creaming beater to the machine and fit the Cooking Chef mixing bowl in place.
4- Add the golden syrup, sugar, evaporated milk, butter, vanilla extract and sea salt into the bowl, then fit the splash guard.
5- In manual mode, set the machine for 5 minutes at 80°C on stir speed 1 until the sugar has dissolved.
6- Continue to cook for 10 minutes at 167°C on stir speed 1.
7- Turn the temperature off and continue mixing for 10 minutes on stir speed 1.
8- Tip: The temperature is increased gradually is to avoid potentially burning the fudge mix. The continuous stirring also helps in avoiding the mix from sticking to the base on the bowl.
9- Pour into the lined tin and leave to cool on the worktop. Once cooled, chill in the fridge until the fudge has fully set.
10- Remove from the fridge and sprinkle with extra sea salt (optional). Cut into squares and serve.
11- Fudge can be stored in an airtight container for approx. 2 weeks.