Cherry and Coconut Fudge

Coconut and Cherry have always been a match made in Heaven, and now they join forces to make a sublime fudge!

 

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Ingredients

  • 275g Caster sugar
  • 225g Double Cream
  • 80g Golden Syrup
  • 100g White Chocolate
  • 200g Glace Cherries
  • 150g Desiccated Coconut
  • 1 teaspoon Vanilla Extract

Instructions

1

First, place your cherries in a bowl and cover with lukewarm water to clean off the syrup, then strain and dry

2

Now, place your cream, sugar and golden syrup in a heavy bottom pan

3

Turn your hob onto full power and slowly stir contents (you need to constantly stir as it will burn on the bottom otherwise, so take your phone off the hook!)

4

The mixture will grow in size as it cooks and as bubbles start to form

5

You need to bring the temperature up to 116°c (best use a candy thermometer), it will bubble and be larva type consistency

6

Take off the heat and leave for 5 minutes

7

After 5 minutes have passed, you will need to give the fudge a good hard beating, then leave again

8

After 10 minutes add your chocolate and vanilla extract (adding this too early will cause the vanilla to burn and leave a bad taste!)

9

Repeat the mixing process for the next 30-40 minutes, until you notice the mixture goes from glossy looking to a matt finish

10

Now add the strained and dried glace cherries and 100g of desiccated coconut

11

Pour into foil trays and leave to set, best is about 12 hours/overnight, and in the fridge if possible

12

Once set, remove the foil trays, cut into cubes and coat with remaining desiccated coconut

13

Enjoy!

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