If you haven’t already whipped out your blow torches in preparation for this day, now is the time. I’m sharing with you, a delicious recipe courtesy of Not Quite Nigella for Crème Brûlée Fudge! Though a little tricky, it’s totally worth the trouble. With white chocolate fudge and a hard sugary top, it’s a modern twist on the famous, French dessert. My advice: cook the fudge when the weather is mild. Fudge can be temperamental to certain weather conditions so save it for a nice day and avoid saying “Fudge!” over your ruined fudge.
- 1/4 cup evaporated milk
- 4 tbsp of butter
- 2 cups of sugar
- roughly 1 cup of white marshmallows
- 2 1/2 cups white chocolate chips
1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.