Salted Chocolate and Earl Grey Fudge

A decadent treat, Salted chocolate and earl grey fudge.

Salted chocolate and Earl Grey Fudge

I associate fudge with holidays, something you buy as a gift for others, or sometimes yourself if you come across a fudge shop full of wonderful flavours. There is a lovely fudge shop in Edinburgh but I never go in it really, it would just feel too indulgent. Its a treat and feels so special wrapped in parchment paper and packaged up in a brown paper bag.

Salted chocolate and Earl Grey Fudge

Salted chocolate and Earl Grey Fudge

I was recently sent some wonderful teas from Jing tea to try and the Earl Grey was one of the best I’ve had, its so fragrant from the bergamot and packed with cornflower. I knew I wanted to incorporate it into a special sweet treat one you could savour. Fudge seemed like the perfect vehicle, let it dissolve away on your tongue slowly, tasting all the different flavours. The chocolate is a perfect match and the sea salt, well I just love the addition. To be honest I put a little flaky sea salt on anything chocolatey I make these days. I decorated the fudge with some dried cornflowers and cut it into cubes. This fudge really would make a wonderful gift if you’ve got a birthday coming up or just feel like spoiling someone special.

I hope your all having a lovely week. Thanks for reading.

Salted chocolate and Earl Grey Fudge

Salted chocolate and Earl Grey Fudge

Salted chocolate and Earl Grey Fudge

Salted Chocolate and Earl Grey Fudge

Salted chocolate and Earl Grey Fudge Adapted from recipe by Simon Hulstone Great British Chefs. You will need a sugar thermometer

  • Total Time: 1h 20m

Ingredients

  • 2 tbsp. Loose Earl Grey tea
  • 210 ml Double cream
  • 340 g Caster sugar
  • 120 g Golden syrup
  • 60 g Unsalted butter plus extra to grease
  • 200 g Dark chocolate
  • 1/2 tsp. Sea Salt plus extra to sprinkle on top
  • Cornflowers to decorate optional

Instructions

  1. Grease and line a mini loaf tin or small baking tray with parchment paper.
  2. Add the cream to a pan and gently warm add the earl grey tea, stir and then remove from the heat and leave to infuse for 30 minutes. Once infused strain the cream to remove the tea and pour cream back into the pan.
  3. Add the sugar and syrup to the cream and heat to a slow boil do not stir. Once it reaches about 100c add the butter and leave to cook further until reaches 120c.
  4. Remove from the heat and add in the chocolate and salt mix well until chocolate has fully dissolved. Pour the fudge into the pre- lined tin. Leave to cool and set for at least 30 minutes. Remove from the tin, sprinkle with salt and cornflower and cut into squares.

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