Banoffee Fudge
We’ve teamed up with our friends at Shaken Udder to bring you all the flavours of banoffee wrapped up in one bite.
165ml Shaken Udder Salted Caramel Milkshake
450g demerara sugar
115g unsalted butter
40g banana chips, chopped
Step 1 of 5
Place all of the ingredients apart from the hazelnuts into a large non-stick saucepan and melt over a low heat until the sugar dissolves.
Step 2 of 5
Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.
Step 3 of 5
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don’t, drop a little of the mixture into a bowl of ice cold water – if it forms a soft, round ball that doesn’t stick to your fingers it should be ready.
Step 4 of 5
Remove from the heat and leave to cool for 5 minutes. Once slightly cooled, stir the chopped banana chips through the mix.
Step 5 of 5
Beat the mixture until it just loses its shine and becomes very thick (this takes around 10 minutes by hand but you can also use an electric hand mixer on slow speed for quicker results). Press the mix into the prepared tin and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.
You will also need: 20cm square tin lined with baking parchment
Banoffee Fudge
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Prep: 15 mins
Cook: 25 mins
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Bit Tricky
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SERVES: 36
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Ingredients
165ml Shaken Udder Salted Caramel Milkshake
450g demerara sugar
115g unsalted butter
40g banana chips, chopped
-
Method
Step 1 of 5
Place all of the ingredients apart from the hazelnuts into a large non-stick saucepan and melt over a low heat until the sugar dissolves.
Step 2 of 5
Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.
Step 3 of 5
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don’t, drop a little of the mixture into a bowl of ice cold water – if it forms a soft, round ball that doesn’t stick to your fingers it should be ready.
Step 4 of 5
Remove from the heat and leave to cool for 5 minutes. Once slightly cooled, stir the chopped banana chips through the mix.
Step 5 of 5
Beat the mixture until it just loses its shine and becomes very thick (this takes around 10 minutes by hand but you can also use an electric hand mixer on slow speed for quicker results). Press the mix into the prepared tin and leave to set before cutting into squares.
The fudge will keep for up to 2 weeks in an airtight container at room temperature.
You will also need: 20cm square tin lined with baking parchment