pogofish's photos with the keyword: fudge

Chocolate amaretto fudge.

Finzean Honey & Almond Fudge 300g Double cream half pint/280cc full milk 150cc fresh espresso 250g Slightly salted butter 1kg golden sugar. Steep sugar, milk espresso for about 1 hour, stirring occasionally Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade. Remove from heat. Stir in: 250g heather honey - In this case, from Finzean (pron Fing-an) in Aberdeenshire 150g ground almonds 1 teaspoon natural vanilla essence Pour into large baking tray filled with greaseproof paper. Drool and wait.

Finzean Honey & Almond Fudge 300g Double cream half pint/280cc full milk 150cc fresh espresso 250g Slightly salted butter 1kg golden sugar. Steep sugar, milk espresso for about 1 hour, stirring occasionally Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade. Remove from heat. Stir in: 250g heather honey - In this case, from Finzean (pron Fing-an) in Aberdeenshire 150g ground almonds 1 teaspoon natural vanilla essence Pour into large baking tray filled with greaseproof paper. Drool and wait.

250g Double cream half pint/280cc full milk 150cc fresh espresso 250g Slightly salted butter 1kg golden sugar. Steep sugar, milk espresso for about 1 hour, stirring occasionally Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade. Remove from heat. Stir in: 2-300g dark chocolate cubed (300g Green & Blacks, Maya Gold in my case ) Pour into large baking tray filled with greaseproof paper. Drool and wait.

250g Double cream half pint/280cc full milk 150cc fresh espresso 250g Slightly salted butter 1kg golden sugar. Steep sugar, milk espresso for about 1 hour, stirring occasionally Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade. Remove from heat. Stir in: 2-300g dark chocolate cubed (300g Green & Blacks, Maya Gold in my case ) Pour into large baking tray filled with greaseproof paper. Drool and wait.