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Don’t fudge with my heart

Don’t fudge with my heart


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Take your Valentine's celebrations to the next level with this sophisticated twist on classic fudge. Infused with dried sour cherries and a touch of Massenez Kirsch leaving the taste buds wanting more. 

Cherry and Kirsch fudge 

Ingredients 

300g double cream 

100g whole milk

100g butter

300g caster sugar 

150g light muscovado sugar 

70g Irca Joypaste Amarena cherry flavour paste

50g Dried sour cherries 

40g Grandes Distilleries Peureux Massenez Kirsch 

Method

Heat together cream, milk, butter and sugars and bring to the boil. 

Boil to 118°C.

Weigh joypaste, cherries and kirsch together in a kitchen aid bowl. 

Once mixture has reached 118°C pour mixture into kitchen aid bowl and with a paddle attachment beat mixture until thick and cool and has lost its shine. 

Remove from machine and place fudge into silicone heart mould or lined tin if you would prefer.

Chill for at least 6 hours before removing from the mould. 

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