Grenadian fudge
In Grenada, fudge with a variety of flavors, includes ginger, coconut, and nutmeg. Condensed milk, coconut cream, butter, coconut extract, ginger, vanilla extract, and angostura bitters are all common ingredients. It's made by boiling it for a few minutes and then letting it cool. The mixture is then put into a baking dish and refrigerated to solidify. It's then taken out of the fridge, cut into cubes, and served! This is a fantastic souvenir to take home, and many local establishments package and sell it.
Ingredients:
100g butter, 550g demerara sugar, 200g golden syrup, 350ml double cream 1 tsp vanilla extract, ¼-½ tsp sea salt flakes
Instruction:
- Melt the butter, sugar and syrup and cream in a medium, high-sided heavy-based pan, stirring until the sugar has dissolved. Line a tin about 23x23cm with grease-proof paper.
- Bring to a simmer over a medium-low heat without stirring and cook, stirring occasionally, until it reaches 116C, stirring more regularly after it reaches 100C and turning down the heat if it begins to catch.
- Take off the heat and beat in the vanilla and salt with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. Pour into the tin and leave to set.
- Once it’s firmed up a little, after about an hour, slice into squares and leave to cool completely. Best kept refrigerated.
