Funky fudge

Funky fudge

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(3 ratings)

Prep: 10 mins Cook: 40 mins plus overnight cooling

A challenge

Makes 36 pieces
Don't stick to standard flavours for homemade fudge - try these combinations of sweet with salty and zesty with fiery black pepper

Nutrition and extra info

  • Gluten-free

Nutrition: per clementine piece (36)

  • kcal117
  • fat7g
  • saturates4g
  • carbs13g
  • sugars13g
  • fibre0g
  • protein0g
  • salt0.1g
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Ingredients

    For the fudge

    • 450g golden caster sugar
    • 400ml double cream
    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp glucose syrup

    For the clementine & black pepper flavouring

    • zest 1 clementine and 1 tbsp juice
      Clementines

      Clementine

      kleh-men-tyne

      The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

    For the banana & bacon flavouring

    • 1 tbsp mashed banana
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 2 rashers smoked streaky bacon, grilled until crispy, then very finely shredded

    Method

    1. Line two 19 x 9 x 6cm loaf tins with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.

    2. Once dissolved, put a sugar thermometer in the pan, making sure the measuring tip is completely immersed in the syrup – if not, transfer the mixture to a smaller pan, but be aware the syrup will bubble up. Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft-ball stage.

    3. Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt.

    4. Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.

    5. Working quickly, divide the mixture into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and 1/4 tsp of freshly ground black pepper.

    6. Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle the cooked bacon over the top of the banana fudge. Leave both to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and put in a box to give as a present. Banana fudge keeps in a sealed container for up to 1 week, clementine fudge for 2 weeks.

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    Comments, questions and tips

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    tobyjug3
    15th Jun, 2017
    My favourite fudge has to be coffee fudge made with kalua. Mmmm
    scmm22
    25th Nov, 2014
    2.55
    Made these the other day. Clementine and pepper one good but not enough flavour from clementine - will try with an orange next time. Banana flavour nice but weird with bacon which was too chewy - shan't be adding bacon next time. Fudge was delicious and smooth. Salt made it seem a bit like salted caramel. Interesting but needs some tweaking I think
    scmm22
    25th Nov, 2014
    2.55
    Thought we'd try these but not sure re results, Clementine flavour wasn't strong enough - maybe try an orange instead, and bacon was too chewy and not good with lovely smooth fudge. However the fudge recipe was scrummy - and the savory bite gave it a salted caramel effect. Might try the orange and pepper one again but shan't be repeating the bacon and banana.
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