Crème Brûlée Fudge

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 3 1/16 cups Castor sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 30 g Butter
  • 1 1/2 cups Cream

• Other

  • 3 Tablespoons (60g corn syrup or glucose

Found on sweetnessandbite.com

Description

Ingredients

• 1 ½ cups (350ml/g) cream
• 3 Tablespoons (60g) corn syrup or glucose
• ¼ teaspoon salt
• 3 cups (675g) caster sugar
• 30g butter, cut into small cubes
• 2 teaspoons vanilla bean paste
• 1 teaspoon vanilla extract
• 1 Tablespoon caster sugar (extra)

Directions

• Line an 8” square cake pan with non-stick foil (or use regular foil and grease it with butter).
• Combine the cream, corn syrup and salt in a medium large saucepan and heat gently over a medium-low heat. Add the sugar in 3-4 additions, whisking gently to combine and trying not to splash the mixture up the sides of the pan. Continue stirring until all of the sugar has dissolved. Be patient, it will take around 10 minutes. Brush down the sides of the pan with a pastry brush dipped in warm water.
• Increase the heat to medium high, clip on a candy thermometer and cook without stirring until the mixture reaches 114°C/237°F. Leaving the thermometer in place, remove the pan from the heat and place it on a cooling rack. Drop in the cubes of butter, but don’t stir it.
• When the mixture cools to 52°C/125°F, transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, add the vanilla and beat on low speed until it loses its shine and thickens. It will look a bit slimy to start off with, and then it will look like cake batter. What you want is for it to look more like soft cookie dough. Scrape the fudge into the cake pan and smooth the top with a spatula. Leave at room temperature for several hours or overnight until firm.
• Place the tin onto a heatproof surface and sprinkle the top of the fudge with the extra tablespoon of caster sugar. Shake the tin to distribute the sugar evenly. Heat with a culinary torch until the sugar bubbles and caramelises. Allow the fudge to cool and become firm again.
• Turn the fudge out onto a baking paper covered cutting board (leave the fudge caramel side down to make cutting neater) and cut into 1” squares.
• Store fudge in an airtight container at room temperature for up to one week.