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Jaffa almond fudge
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious Jaffa almond fudge - ideal for summer or festive gifting.
Ingredients:
  • Butter, to grease
  • 645g (3 cups) caster sugar
  • 100g Orange Intense Dark, finely chopped
  • 375ml (1 1/2 cups) pouring cream
  • 60ml (1/4 cup) glucose syrup
  • Pinch of salt
  • 30g butter, chopped
  • 125.00 ml natural sliced almonds
Instructions:
  • Prepare a 20cm square cake pan by greasing and lining it. Grease a sugar thermometer with butter to prevent sticking – remember to clean and grease it between uses. Combine sugar, chocolate, cream, glucose syrup, and salt in a saucepan.
  • Heat the mixture gently while using a wet pastry brush to wipe down the sides for 15 minutes until all the sugar dissolves. Note that any remaining sugar crystals will result in a gritty texture in the fudge.
  • Bring the fudge mixture to a gentle boil without stirring. Let it boil undisturbed for 15-20 minutes until it reaches 116°C on a sugar thermometer, known as the soft ball stage.
  • Place butter in a stainless steel bowl on a wire rack, then carefully pour the mixture over the butter without scraping the sides of the saucepan to avoid sugar crystals. Do not stir.
  • Let mixture rest until cool to 40°C, about 1 hour 45 minutes to 2 hours.
  • Stir with a wooden spoon using a gentle lifting and folding motion until the mixture thickens and becomes firm, about 3-4 minutes. Aim for a glossy and cohesive texture that slowly falls off the spoon.
  • Pour the mixture into the pan and ensure the surface is nice and smooth. Gently press the sliced almonds on top. Let it sit at room temperature for 8 hours until set. For neat slices, refrigerate for 1 hour, then carefully slice the fudge with a heated knife.

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