Ever been scared of making fudge? Well don’t be with this recipe, it does n’t actually reach the sugar boil point that you normally need for fudge and is, therefore, much quicker and easier to make. You will need:

300g caster sugar
50g unsalted butter
pinch of salt
125ml evaporated milk
1 vanilla bean (split in two length ways scrape out seeds)
250g Hot Chocolates white chocolate buttons
100g macadamia nuts

Line a square cake tin about 8 inch, with greaseproof paper. Make sure the paper goes up the sides for ease of lifting out later. Melt the sugar, butter, salt, evaporated milk, vanilla bean and seeds in a saucepan, bring to the boil gently, stir constantly with a wooden spoon. Lower the heat and simmer for 5 mins, keep stirring. Remove from the heat and lift out vanilla bean strips. Stir in chocolate buttons until completely melted and mixture is smooth. Stir in nuts and pour into tin. Leave to cool before putting in fridge to set properly. This fudge will cut easily and have a silkly smooth texture. Store in the fridge, wrapped in greaseproof paper for up to two weeks.

This recipe was matched with a Riesling wine.

This entry was posted on Monday, October 26th, 2009 at 9:02 am and is filed under How To's, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.