Cherry and Kirsch fudge recipe
Cherry and Kirsch fudge recipe
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.
Prep Time
10
Cook Time
20
Cherry and Kirsch fudge ingredients
- double cream : 300g
- whole milk : 100g
- butter : 100g
- caster sugar : 300g
- light muscovado sugar : 150g
- Irca Joypaste Amarena cherry flavour paste : 70g
- Dried sour cherries : 50g
- Grandes Distilleries Peureux Massenez Kirsch : 40g
Cherry and Kirsch fudge 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.
Products from the recipe
Choose your option
Irca joypaste amarena cherry flavour paste - 3kg
Regular price
£61.24
Sale price
£61.24
Regular price
£61.24
Choose your option
Grandes distilleries peureux massenez kirsch 48% - 1l
Regular price
£46.06
Sale price
£46.06
Regular price
£46.06
