Muscovado Sugar Fudge by Billington's

  • Total Time

    1h 15m
  • Serves

    80
  • Skill Level

    Intermediate
  • Dietary Needs

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Whether you like the deep treacle flavour of molasses, the rich caramel sweetness of Dark Muscovado or the delicious light creaminess of Light Muscovado sugar, this is a fudge recipe that will suit everyone's taste buds. You can interchange all three of these brown sugars when making this fudge without having to alter the quantities, which makes it ideal to create a yummy homemade foodie gift for the whole family. Billington's unrefined brown sugars already include natural caramel and Molasses flavours so by using them to make your own homemade fudge you are already elevating your caramel flavour just by choosing a great high quality sugar. We'd say that that is Christmas gifting all wrapped up but to be honest this fudge is so moreish why would you only enjoy it once a year? This is a firm favourite in our Baking Mad recipe book.

Method

  1. Lightly grease a 20x20 swiss roll tin (at least 1.5cm deep) with melted butter. Alternatively you can line it with baking parchment. 

  2. Melt the butter, sugar, cream and glucose syrup in a large heavy-based saucepan over a low heat. Make sure that you continue stir until the sugar dissolves and to prevent the mixture from burning. 

  3. You will need a sugar thermometer to measure the temperature of the syrup. It is important for an accurate reading to ensure that the end of the thermometer is completely coated in the syrup. Increase the heat until your syrup begis to boil steadily. Make sure to continually stir until the mixture reaches the soft ball stage (116°C). 

  4. Once soft ball stage has been reached, remove the pan from the heat and leave to reduces in temperature to 110°C. It is at the point that you can stir in the vanilla extract and a pinch of salt if you would like.

  5. Once you have stirred in these additional ingredients, beat the mixture with a wooden spoon until the temperature has reduced down to 60°C. By beating vigorously the fudge will begin to thicken up and sugar crystals will begin to form giving the fudge the smooth texture that you will expect. You can remove the thermometer and continue to beat further for a few minutes.

  6. You will need to transfer the fudge mixture into the prepared tin before it sets. Smooth it evenly across the tin and leave to set. Do not chill in the fridge as it will change the consistency of the fudge making it sticky. 

  7. Wait 24 hours for the fudge to fully set before slicing into cubes. This fudge will last up to 2 months so can be made way in advance.

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