Hand Made Lemon Meringue Fudge
Recipe
Posted by Torie J.
About
Tips...
You must use a candy thermometer as making fudge is an exact science
You can use a heavy based saucepan if you do not have a jug
Remember the mixture gets very hot, so please take care
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You Will Need (7 things)
- 50 g Meringue
- 200 ml Condensed Milk
- 200 ml Double Cream
- 700 g Granulated Sugar
- 75 g unsalted Butter
- 2 tbsp Lemon Curd
- 1 x Candy Thermometer
Steps (1 step, 120 minutes)
-
1
Line a 20cm (8") square pan with baking parchment
Place the butter, sugar, cream and condensed milk in a heavy based jug
Stir using a wooden spoon over low heat until sugar has dissolved
Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F
Remove from heat
Using an electric whisk or food mixer, beat mixture for about ten minutes
Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss
Pour mixture into prepared pan
Leave to set for a few hours
Cut into small squares
Store in airtight container in fridge