Fennel & Sea Salt Fudge
By Head Chef, Eddie Attwell
Sweet and salty… The perfect combination for this mouth wateringly smooth fudge!
Ingredients:
- 375g Granulated Sugar
- 125ml Liquid Glucose
- 158ml Double Cream
- 350g White Chocolate
- 38g Butter
- Dried Fennel Pollen
- Sea Salt
Method:
- Weigh out all your ingredients
- Prepare your tin, by lining it with grease proof paper and sprinkle the base with a mixture of Dried Fennel Pollen and Sea Salt
- In a pot over heat add Sugar, Glucose & Cream
- Melt and continually whisk mixture until it boils to 125 degrees Celsius
- Take off the heat and cool it to 100 degrees Celsius
- Once it has cooled to the desired temperature, add the Butter & White Chocolate and mix until combined
- Pour into the tray and press it flat
- Let it to firm and cut to enjoy!
Extra Tip:
To keep it for longer, make sure to store your fudge in the fridge
