Add a little cornflower to your fudge to create an elegant dessert for your next high tea party.
340 g caster sugar
250 ml double cream
25 g butter
5 tbsp of Arqa Blue Cornflower
All ingredients are available at Foodhall stores.
- Take the sugar, butter and cream into a saucepan and place on a low heat. Dissolve the sugar while constantly stirring. Increase the heat and boil for around 17 minutes, stirring constantly.
- When reaching the “soft ball” stage at around 112 °C, take the pan off the heat. The liquid changes consistency at soft ball stage: thick yet runny and smooth.
- To check if the sugar has reached this stage, use a candy thermometer or drop a little of the mixture in a saucer of cold water. If it forms a soft ball, it’s ready.
- Now whisk the mixture for about 12 to 15 minutes to let it cool but after 5 minutes add the Arqa Blue Cornflower petals.
Tip: This mixture into a parchment lined dish, smooth over and leave to set for at least an hour, preferably longer. Cut into squares and serve