Friday, 27 July 2012

White chocolate and preserved lemon fudge

I knocked this off from a recipe i read ages ago in a book i cant remember. Luckily i changed it, my handwritten scrawl all over the original, i always like to be imspired by what i read and put my own stamp on it, probably because i stupidly always think i can make something better haha!

Right here goes, a magical mystery tour of sweet, sour and salty. Anyone who hasnt made fudge before its dead easy all you need is a saucepan, a massive bowl and a tin to put the fudge in.

100g clotted cream
600g caster sugar
250mls liquid glucose (available from all supermarkets or chemists believe it or not)
450g white chocolate
60g unsalted butter room temperature, cubed
100g of salted/preserved lemons finely chopped (if you cant find these just use zest of 2 lemons and 1tsp of maldon sea salt, its essential its sea salt, you can get this from most supermarkets. Preserved lemons really are awesome though so please try find them, they'll be on the shelves in a jar.

Put the cream, sugar and glucose in a pan, bring to the boil and boil for 4minutes stirring frequently. if you have a sugar thermometer is should be around 140oC
Transfer to a bowl and beat on low adding the finely chopped chocolate slowly so it melts in the heat of the liquid.
After this add the butter and the salted lemons (or the rind and salt)
Pour the mix into a lined tray around 8 inches square.
Pop it in the fridge to set overnight, or for at least 4 hours.
Cut into desired shapes, dip in more white chocolate if you like.

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