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
Ingredients300g double cream100g 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 |
MethodHeat 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. |
