The lovely and rich molasses makes this fudge deliciously dark and sticky. For more information on unrefined brown sugars and how they can enhance your Christmas baking visit Billingtons.
Lightly oil a 20cm square cake tin. Place all the ingredients, except the vanilla, into a large heavy-based pan and heat slowly, stirring until the butter melts and sugar dissolves.
Step 2:
Bring to boil, stirring until the butter melts and the molasses sugar dissolves.
Step 3:
Bring the mixture to the boil then reduce heat to a rapid simmer and cook, stirring occasionally to prevent it catching on the base of the pan for 10-15 minutes or until the sugar thermometer shows that is has reached 117C.
Step 4:
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Add the vanilla extract.
Step 5:
Carefully pour into the prepared tin and leave to set at room temperature. Once set, chop into squares and store in a sealed container.
Ingredients
MetricImperial
450gBillington's unrefined molasses sugar
200mlDouble cream
150mlMilk (whole)
125gUnsalted butter
1 tspNielsen-Massey Vanilla Extract
A handfulFlaked almonds
Utensils
20cm square cake tin
Large heavy based pan
Sugar thermometer
Spoon
Large sharp knife
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