Treacle Toffee and Spiced Fudge

For the Fudge: In the saucepan melt the butter over a low heat then add the spices and salt. Add in then the condensed milk, syrup and sugar.  Stir well and keep heat low.  Don’t be tempted to turn your heat up and rush the cooking because the mixture will easily burn.

Stir all the time then you will see the mixture will become smooth, turn a caramel colour and will steadily simmer and bubble gently. Stir slowly and regularly for 15 minutes – set your timer.  The mixture will thicken and start to leave the sides of the pan.  If you have a thermometer the fudge needs to be 120-125 degrees c.   At this point remove from the heat and add the white chocolate chips and continue with the stirring until the chocolate has dissolved.

Pour into the prepared tin and allow to cool at room temperature. Score the surface of the fudge once it has cooled but before it sets.  Lightly scoring squares will make it easier to cut once completely cold and set.  If the kitchen is warm pop it into the fridge to chill.

Once hardened (usually 3-4 hours) – remove the fudge from the tin using the paper as an aid then cut into the exact squares using the score lines.

For the treacle toffee the method is exactly the same – melt the butter then add the rest of the ingredients. Again, take your time – from the time the mixture starts to bubble gently on the lowest heat it will take a full 15 to 20 minutes. Stir regularly with a wooden spoon or spatula to prevent the toffee burning on the base of the pan.  Boil too quickly and it will catch and burn – so slowly does it.  Once the mixture has thickened and leaves the sides of the pan then the cooking time is up.

If you have a temperature probe it needs to read 130 degrees celsius.

Take off the heat, stir well then pour into the prepared tin, tapping it onto the work surface to flatten and knock out any air bubbles.

Once the toffee is set but still warm score squares with a knife which will make cutting easier once completely hardened.

I leave my toffee in the fridge overnight to Harden up. Greasing a knife with a little oil will make the toffee cutting easy and neat. Wrap in greaseproof sweet papers and store in a cool place or the fridge.

If you have a sugar thermometer the temperature needs to be 123-125 degrees c for the fudge and 125-130 degrees for the toffee.   If you don’t use a thermometer and your first fudge or toffee is too soft – scrape it off the paper and pop back into the pan, reheat slowly and simmer for a further five minutes.  You will get to understand the correct consistency when you’ve made it once or twice.

This fudge will keep in an airtight container in a cool place for 3-4 weeks or you can make in advance and freeze for up to three months.