Sometimes a reader will get in touch with a question about a recipe that didn’t work for them, and it always makes me really nervous, so much so that I have to make the recipe as soon as I can to just check it again, to make sure I didn’t leave anything out.
That happened this week, making the White Chocolate and Glace Cherry Fudge, so it was the perfect excuse for me, having not made it since Christmas. I didn’t have any glacé cherries, however, so I grabbed what seemed like a suitable replacement: jellybeans. I was so pleased with how it worked out, I couldn’t help but share it.
This is a soft and delicious fudge, and the addition of the flavoured jellybeans makes for chewy flavour bursts. And it’s really pretty! I think this is a great Easter fudge, or if you stick to reds and pinks you could do it for Valentines day too.
- 1 can condensed milk
- 250g white sugar
- 25g golden syrup
- 125g butter
- 200g white chocolate
- 100g jelly beans
- Add condensed milk, sugar, syrup and butter to the Thermomix bowl.
- Cook without MC at 100C speed 3 for 8 mins.
- Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC. While it's boiling, prepare the pan, break the chocolate into pieces and get the jellybeans ready.
- Add chocolate and mix on speed 4, reverse blades for 20 seconds, then quickly add the jelly beans and mix reverse blades 10 seconds speed 3.
- Working quickly, pour the mixture into a brownie tray
- Refrigerate for 3 -4 hours, cut and store in airtight container.