IMG 1742

Finzean Honey & Almond Fudge

300g Double cream
half pint/280cc full milk
150cc fresh espresso
250g Slightly salted butter
1kg golden sugar.

Steep sugar, milk espresso for about 1 hour, stirring occasionally

Add double cream & butter, then heat / boil all of above in a large pan (stirring constantly) until soft ball stage - i.e. a spoonful of mixture dropped in a bowl of cold water turns STRAIGHT into a soft ball. If using a sugar thermometer, that is 240 degrees Farenheit/118 degrees centigrade.

Remove from heat.

Stir in:

250g heather honey - In this case, from Finzean (pron Fing-an) in Aberdeenshire
150g ground almonds
1 teaspoon natural vanilla essence

Pour into large baking tray filled with greaseproof paper.

Drool and wait.