About the bake
Our friends at Billington's have shared with us this wonderful recipe by Martha Collison. Martha has used Billington's Unrefined Light Muscovado Sugar which brings a natural caramel undertone to this smooth velvety fudge. It's easy to make and is a fantastic Christmas present idea.
Method
Step 1:
Cut the chocolate up finely. Line a 20 x 30cm tin with baking parchment.
Step 2:
Combine the condensed milk, sugar, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
Step 3:
Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 5-6 minutes. You should notice it thicken slightly.
Step 4:
Take the mixture off the heat and mix through the white chocolate, salt, pecan nuts and cinnamon until fully incorporated and the mixture is smooth.
Step 5:
Pour the mixture into the lined baking tin. Sprinkle the top with pecan nuts and Christmas sprinkles, if using.
Step 6:
Leave for 30 minutes to cool at room temperature, then refrigerate overnight. Drizzle with melted white chocolate and slice into squares before serving.
Ingredients
For the Fudge
- 397g Condensed milk
- 200g Billington's light muscovado sugar
- 2 tbsp Golden syrup
- 100g Butter
- 175g White chocolate, finely chopped
- Pinch Sea salt
- 1 tsp Ground cinnamon
- 150g Chopped pecans plus extra to decorate
- 25g White chocolate, to drizzle
- 25g Christmas sprinkles to decorate
Utensils
- Baking tray
Recipe Reviews
Really good kids loved them
Ingredients
For the Fudge
- 397g Condensed milk
- 200g Billington's light muscovado sugar
- 2 tbsp Golden syrup
- 100g Butter
- 175g White chocolate, finely chopped
- Pinch Sea salt
- 1 tsp Ground cinnamon
- 150g Chopped pecans plus extra to decorate
- 25g White chocolate, to drizzle
- 25g Christmas sprinkles to decorate
Utensils
- Baking tray