Sherry and salted almond fudge
- August 2016
- 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.
- Gluten-free recipes
- 18g (11g saturated)
- 20.5g (20.4g sugars)
Per square (for 30)
- 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
- 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.
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.
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