After making my first Bakewell Tart I was really inspired by the combination of almond and fruit which lead me to thinking what Bakewell fudge would taste like. I really enjoyed the toasted pecan topping I used on my Maple Pecan Fudge so I wanted to recreate that here but using toasted flaked almonds to give that nutty smoky flavour. I decided to do a traditionally flavoured Bakewell by using cherries soaked in cherry brandy and almond extract, which would be hidden throughout the golden fudge!
Cherry Bakewell Fudge
You will need:
3 ½oz/100g Dried Cherries
3-4 tbsp Cherry Brandy/Liquor
1 tsp Almond Extract
14 oz/397g Can Condensed Milk
5 fl oz/150ml Full Cream Milk
8 oz/225g Light Brown Sugar
8 oz/225g Caster Sugar
3 ½oz/100g Butter
Pinch of Salt
1 ¾ oz/50g Flaked Almonds
Let’s get started!
- Begin by greasing and lining a 20cm/8in square tin with grease proof/baking paper.
- Combine dried cherries, cherry brandy and almond extract in a small saucepan and heat gently for around 3 minutes to warm the brandy.
- Remove from the heat and leave to cool, allowing the cherries absorb the brandy/almond liquid.
- Sprinkle the flaked almonds on a lined baking sheet and toast for 5 minutes at 160ºC/325ºF, until light brown (Definitely keep a close eye on these while they toast, as they can go from perfect to burnt very quickly!!)
- In a large saucepan combine the condensed milk, full cream milk, light brown sugar, caster sugar and salt then place over a low heat to dissolve the sugars until smooth.
- Stirring frequently, turn up the heat and bring to the boil.
- Reduce the heat until the mixture is gently simmering then using a sugar thermometer continue to cook until the mixture reaches 114-116ºC-237-240ºF, continuing to stir frequently.
- As soon as the mixture reaches temperature, remove from the heat and pour into a large mixing bowl.
- Add the butter, stir once or twice to combine then leave for 5-7 minutes without stirring.
- Using a rubber spatula/wooden spoon beat the fudge until it thickens, loses it’s shine and starts to become grainy.
- Stir in the soaked cherries, pour into the prepared tin and sprinkle over the toasted almonds.
- Leave to cool completely before cutting into pieces to serve.
- You are all done! 🙂
This is not one of the regular fudge recipes I use, but I enjoyed the addition of condensed milk as it really helps to achieve the perfect texture when making more grainy fudge. The combination of cherry and almond worked really well, giving the fudge an overall almond flavour with sweet brandy soaked cherries hidden throughout! I really love the look of the toasted flaked almonds on top of the finished fudge, and their toasted smoky flavour complement the rest of the fudge well. On tasting I definitely found this fudge recipe had a similar taste to the Amaretto and Cherry fudge I made over Christmas, however the use of dried cherries was an interesting change.
A Craft in the Life…