Description

VANILLA BEAN AND PASSIONFRUIT FUDGE

Ingredients

Scale

Notes: I used passionfruit pulp to make this - you can either use fresh pulp from fruit, or you can purchase the pulp packaged from some supermarkets - make sure it is unsweetened. You will need a candy thermometer for this - make sure that in the first step you cook the sugar and milk together very slowly to dissolve the sugar so the end product is not grainy.

900g granulated sugar
190g whole milk
225g sweetened condensed milk
190g unsalted butter, cut into cubes
½ tsp salt
140g (½ cup) passionfruit pulp
2 tsp Heilala vanilla bean paste

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Instructions

Grease an 8” square (20cm) baking tin with butter, and line with two pieces of parchment, extending over the edges of the tin to form a ‘sling’. Set aside.
In a heavy bottomed pot, combine the sugar and whole milk. Cook over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat slightly and add the condensed milk, butter, salt, and passionfruit pulp. Cook, stirring occasionally, until the mixture reaches 115˚c / 239˚f on a candy thermometer. Remove from the heat and allow to stand for 5 minutes, then transfer to a stand mixer fitted with the whisk attachment. Alternatively, use and electric mixer and beat directly in the pot.
Beat the fudge mixture on high speed for approximately 6 minutes, until it has thickened and lost its gloss. Pour into the prepared tin and spread with an offset spatula. Chill until hardened, then cut into pieces with a sharp knife. Store in the fridge in an airtight container.

Notes

Recipe adapted from Edmond’s Cookbook