Eton Mess Fudge…

Well, she’s done it again. I’ve never really been a fudge-loving person, but when I saw this recipe on Torie Jayne’s Blog, I was instantly intrigued. The strawberries in Florida are so gorgeous and sweet right now, I’m definitely on a strawberry kick! A very wise person once said to me, “Make hay while the sun shines ’cause the sun don’t always shine!” I think what they were REALLY saying was bake as many strawberry desserts as you can while strawberries are still in season… ’cause they won’t always be in season. So when life slows down and I can catch my breath, this recipe has gone in the file of recipes to try.

If you find yourself with a few extra strawberries and the desire to indulge, please let me know how this recipe comes out for you! And of course… thank you to Torie Jayne, yet once more.

Eton Mess Fudge (makes 24 pieces)

Ingredients

  • 1 cup of fresh strawberries
  • 56g (4 tbsp) unsalted butter
  • 555g (3 cup) caster sugar (superfine sugar)
  • 1 cup double cream
  • 1/4 cup milk
  • 1/4 cup light corn syrup
  • 4 meringue nests, crumbled
  • Cooking spray or butter

Cooking instructions

  1. Line a 8″ square pan with foil, lightly butter or spray foil.
  2. Blend strawberries in a blender so they are pureed.
  3. Place the pureed strawberries, butter, sugar, cream, milk and corn syrup in a heavy based jug.
  4. Stir over medium heat until mixture starts to boil.
  5. Place candy thermometer in jug and leave until mixture heats to “soft ball”, 238 deg F
  6. Remove from heat, do not stir.
  7. Leave to cool to 120 deg F.
  8. Beat mixture with a wooden spoon until it loses its gloss.
  9. Quickly stir in broken meringues.
  10. Pour mixture into greased pan.
  11. Leave to set
  12. Cut into small squares
  13. Store in airtight container in fridge.

 

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