Peanut Fudgamel

Yep, this is a fudge/ caramel hybrid. It combines the firm, sliceable set of fudge with some of the chewiness and flavour of caramel. This makes a confectionary that will remain in shape when cut into cubes and does not become a puddle in a warm room. It has a more substantial texture than fudge and does not crumble or dissolve. It makes a great gift, as you can be fairly confident that it will be fine left under the Christmas tree for a few days.

I have not added salt to the caramel mix because I use salted nuts instead. I use a variety of sugars to get a dark, rich caramel, but if you only have one kind of brown sugar then don't worry, it will still work.

THINGS YOU WILL NEED

Sugar thermometer

Tray/ Dish (I used one approximately 20x20cm)

Greaseproof paper/ reusable non-stick sheet

Piece of cutlery or chopstick

INGREDIENTS

Group 1

100g Dark Brown

100g Light Brown

50g Caster Sugar

50g Golden Syrup

25g Water

Pinch of Cream of Tartar

200g Double Cream

100g Salted Roasted Peanuts

150g White Chocolate, buttons or chopped into small pieces

1 tsp Vanilla Extract

1) Place everything in Group 1 in a saucepan and dissolve the sugars over a low heat. When no sugar grains remain. Heat this to 114°C, then add the cream and a third of the white chocolate. Swirl the mixture to combine everything and continue heating the caramel to 121°C. Remove from the heat.

2) Let it sit for a few minutes until it cools to around 100°C, then add the remaining chocolate, the peanuts and vanilla extract. You will need to mix it with a wooden spoon or heat-proof spatula as it will start to thicken up.

3) Tip the mixture into the greaseproof paper lined tray and with a chopstick or the handle of a piece of cutlery, lift the edge of the caramel puddle and fold it inwards to the centre. Repeat this on each side of the caramel. Repeat this process every few minutes until the fudgamel is thicker, slightly less shiny and holds a rough ball shape in the middle of the tray without sliding out of shape too much.

4) It should now be around 60°C and cool enough to handle without hurting yourself. Flip the ball over so the flat, neat side is now on top and place another sheet of greaseproof paper over it. Press the fudgamel into the pan to make a rough slab between 1 and 2cm thick. Leave it to cool for a few hours - do not put it in the fridge!

5) When completely set, use a sharp knife to cut the fudgamel into squares and lightly dust with cornflour. These fudgamel cubes will keep in an airtight box at room temperature for at least 3 weeks, or package them up neatly to give as a gift.