Home > Fudge recipes > Sherry and salted almond fudge

Sherry and salted almond fudge

Name: Sherry and salted almond fudge
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Cuts into 24-30 squares
Cuisine: British recipes
Ingredients: 600g golden caster sugar; 550ml double cream; 110ml oloroso sherry; 280g unsalted butter; Couple handfuls salted roasted almonds, roughly chopped, to top; You’ll also need…; 20cm square tin, completely lined with non-stick baking paper; Digital probe thermometer

Published: 21 Sep 16
Updated: 18 Mar 24

Sweet, creamy and a little bit naughty – this sherry and salted almond fudge recipe is the perfect just-one-square treat.

Find all our fudge recipes in one handy place.

Easy
August 2016

Test kitchen approved

Cuts into 24-30 squares
Hands-on  time 1 hour, plus setting

Sweet, creamy and a little bit naughty – this sherry and salted almond fudge recipe is the perfect just-one-square treat.

Find all our fudge recipes in one handy place.

Gluten-free recipes

Nutrition: per serving

Calories: 250kcals
Fat: 18g (11g saturated)
Protein: 0.6g
Carbohydrates: 20.5g (20.4g sugars)
Fibre: 0.1g
Salt: 0.1g

Per square (for 30)

Save recipe

Save

Save recipe Print

Rate

Ingredients

600g golden caster sugar
550ml double cream
110ml oloroso sherry
280g unsalted butter
Couple handfuls salted roasted almonds, roughly chopped, to top

You’ll also need…

20cm square tin, completely lined with non-stick baking paper
Digital probe thermometer

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the caster sugar, double cream, sherry and butter into a large, heavy-based pan and heat very gently, stirring, until the sugar has melted. Once there are no sugar grains visible and the mixture no longer feels gritty as you stir, bring to a steady boil, stirring often to ensure it doesn’t catch. Once the liquid reaches around 105°C on a sugar or digital thermometer you’ll need to stir it constantly.
Keep heating and stirring the liquid and, when it reaches 120°C (about 45 minutes after you started heating the sugar), transfer the fudge to  a mixing bowl, using a spatula to get it all out. Leave for 5 minutes.
After this time, beat the mixture with an electric mixer for 1-2 minutes until smooth – if it looks like it’s about to split, keep beating and it will come back together. Spoon the mixture into the prepared tin, then scatter over the almonds, gently pressing them into the top. Leave  to set for around 8 hours, then remove from the tin, cut into small squares and serve.

Recipe from August 2016 Issue

Nutrition

Per square (for 30)

Nutrition: per serving

Calories: 250kcals
Fat: 18g (11g saturated)
Protein: 0.6g
Carbohydrates: 20.5g (20.4g sugars)
Fibre: 0.1g
Salt: 0.1g

delicious. tips

The high sherry content here makes the fudge soft and creamy. If you prefer a more crystalline fudge, cut it into squares, put in a tin and leave for a few days.
The fudge will keep in a tin for at least 1 week. It will become firmer over time.