Randy Makes Creme Brulee Fudge

All the goodness of crème brûlée, but you don't need a spoon!

Also, why measure by weight instead of volume?

And an app that helps with kitchen conversions!

You can also find this recipe at https://randymakescandy.com/creme-bru...

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Ingredients

1 ½ cups (350ml/g) heavy cream
60g (3 Tablespoons) corn syrup
¼ teaspoon salt
30g (2 tbsp) butter, cut into small cubes
13g (3 tsp) vanilla extract
675g (3 cups) plus 14g (1 tbsp) sugar.


Directions

Line just the bottom of an 8x8" pan with parchment or non-stick foil. You can also use regular foil and grease it with butter.

Combine the cream, corn syrup and salt in a saucepan and heat gently over a medium-low heat.

Add the 675g sugar in 3-4 parts, whisking gently to combine. Don’t use that extra 14g, that’s for later.

Continue stirring until all of the sugar has dissolved. Be patient, it will take around 10 minutes.

Once the sugar has dissolved, increase the heat to medium high, clip on a candy thermometer and cook without stirring until the mixture reaches 114°C/237°F.

Once you’re up to temperature, remove the pan from the heat, leaving the thermometer in place, and place it on a cooling rack.

Drop in the cubes of butter, but don’t stir.

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.

It’ll be very loose to start off with, but it will eventually start to thicken. What you want is for it to look more like soft cookie dough. I mixed this batch for about 20 minutes.

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.
If necessary, refrigerate it for a few hours.

Place the pan onto a heatproof surface and sprinkle the top of the fudge with the extra tablespoon of sugar.

Heat with a culinary torch until the sugar bubbles and caramelizes. Allow the fudge to cool and become firm again.

Turn the fudge out onto a parchment-covered cutting board.

Leave the fudge upside down to make cutting neater. Cut it into squares. Be gentle, and go slow, so you don’t chip the caramelized sugar off of the fudge.




Thanks to Gibby Gibster for the awesome logo design.
You can check out his portfolio at https://www.mrgibbygibster.com/