Rich Molasses Fudge


Ideal for both a decadent dessert or an edible Christmas gift, this rich molasses fudge never fails to impress.

Makes about 36 squares

450g Billingtons molasses sugar
200ml double cream
150ml full-fat milk
125g unsalted butter
1 tsp Nielsen-Massey vanilla extract

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.
2 Bring the mixture to the boil, then reduce the heat to a rapid simmer and cook for 10-15 minutes, stirring occasionally to prevent it catching (it should read 117C if using a sugar thermometer).
3 Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Add the vanilla extract.
4 Carefully pour into the prepared tin and leave to set at room temperature. Once set, chop into squares and store in a sealed container.

Recipe courtesy of Baking Mad.

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