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.
6 ingredients5 steps
Egg-Free Recipes
Gluten Free
Vegetarian
Ingredients
MetricImperial
450gBillington's Unrefined Molasses Sugar
200mlDouble cream
150mlMilk (whole)
125gUnsalted butter (softened)
1 tspNielsen-Massey Vanilla Extract
A handfulFlaked almonds
Utensils
20cm square cake tin
Large heavy based pan
Sugar thermometer
Spoon
Large sharp knife
Method
Step 1
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.
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