Last year I made Eton mess fudge which went down a treat. So I thought it was high time I made some more! This time I went for a soft creamy lemon meringue fudge...
Lemon meringue fudge (makes 24 pieces)
Ingredients
- 2 tbsp lemon curd
- 75g (3oz) unsalted butter
- 700g granulated sugar
- 200ml (7 fl oz) double cream
- 200ml condensed milk
- 50g meringue, crumbled
Cooking instructions
- Line a 20cm (8") square pan with baking parchment
- Place the butter, sugar, cream and condensed milk in a heavy based jug
- Stir using a wooden spoon over low heat until sugar has dissolved
- Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
- Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F
- Remove from heat
- Using an electric whisk or food mixer, beat mixture for about ten minutes
- Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss
- Pour mixture into prepared pan
- Leave to set for a few hours
- Cut into small squares
- Store in airtight container in fridge
Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care
I packaged mine up in pretty floral bags I bought in Jusco, you can find paper bags in the same print from Etsy seller jamroll
Have a sweet day!