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Vanilla valentine fudge

From Market Kitchen
Surprise a loved one with these sweetheart treats from Lorraine Balinska

Vanilla valentine fudge

Method

1. Grease a square baking tin and line with baking parchment, making sure that the parchment comes up above the sides of the tin. Grease the parchment, then set aside.

2. Place all the fudge ingredients into a medium heavy-bottomed pan set over a low heat. Stir the mixture from time to time, until the sugar has dissolved and the mixture is smooth and creamy.

3. Stick the sugar thermometer into the mixture and turn the heat up to high, allowing the fudge mixture to reach a boil. Stir frequently, keeping an eye on the temperature. Once the thermometer reads 121C, take the pan off the heat and leave to stand for 1 minute.

4. Add the food colouring, if using, and the sifted icing sugar. Stir until well combined, then pour into your baking tin. Rap the tin on the work surface several times to get rid of any air bubbles. Leave to set until firm, preferably overnight.

5. Once the fudge has set, lift the fudge out of the tin, peeling away the baking parchment. Place on a cutting board and cut out heart shapes using a cookie cutter, or slice into squares.

Cook’s note
If using heart cutters or other shapes you will probably have a bit of excess. You can save these fudge scraps to sprinkle on ice cream, yogurt or use as a filling for handmade chocolates for a special sweet treat.

Leaving the fudge to set at room temperature will make it easier to cut the fudge later, though placing it in the fridge will mean it will set quicker – in which case, leave at room temperature for about 10 minutes before slicing.

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Prep: 15 min, plus setting overnight
Cook: 20 min

Ingredients
300g caster sugar
110g salted Butter, plus extra for greasing
110g golden syrup
290ml double cream
30g icing sugar, sifted
1 drop edible food colouring, optional