Filthy
Fudge

cream / ‘caramac’ / lemon

Junk’s Jam:

Serves a shit ton

Hey!

So this is the first time in 15 years that Cam has converted this recipe into grams, no idea why he had never done it before as it is so bloody annoying using pounds, ounces, pints etc etc. So dont take this for granted it has taken a lifetime to do this conversion.

Equipment…

>Sugar Thermometer

The Recipe

Stage #1
>the PREP

The ‘Caramac’

250g White Chocolate

Greaseproof Paper

  • Put the White Chocolate evenly onto the Greaseproof Paper and place on an oven tray. Bake in the oven at 150ºc for about 10 minutes, until golden and caramelised.

  • Remove and leave to cool.

 
 

The Fudge

454g Caster Sugar
285g Jersey Milk
285g Double Cream
85g Honey
1/4 Lemon (Zest)
65g ‘Caramac’
58g Icing Sugar

Greaseproof Paper

  • Place everything apart from the Caramc & Icing Sugar into a heavy based pot and place onto a high heat.

  • This will need continuously stirred otherwise it will catch at the bottom and burn faster than you have ever seen anything burn in your life.

  • If you are as amazing as you think you are then you can just eye ball when the Fudge is ready and carry on, or get out your Sugar Thermometer and take the Fudge to 113ºC precisely.

  • Remove from the heat and add in the Caramac & Icing Sugar - whisk thoroughly.

  • Pour into a tray lined with Greaseproof Paper and let it cool uncovered at room temperature. Once cool, portion however you feel like. We are both quite partial towards a good finger.

 
 

Stage #2
>Cook it baby!

 

  • Nada! All done in the prep!

Stage #3
>Assemble

 

  • Also, nada! Put it on a plate!