Happy New Year!
What a year 2016 was. For me personally, it was a rough one. My year started with a lot of loss, I had my SEVENTH knee surgery, had to rethink my career path because my shitty knees don’t allow me to do the necessary standing to be in a kitchen all day every day, went through ups and downs with both relationships and friendships, and I still have no answers on when/if my knee will ever get better.
I did, however, take a trip to Canada with my best friend, started a new job that I love, booked a trip to Europe, and rang in 2017 with a group of incredible women (because hi, men suck!). I’m not setting any expectations for this year, but I’m hoping things will be better. I’ve got until October to get my knee into adventuring around Europe shape.
One constant good last year was this blog. I’ve been able to share my recipes with more people than I could ever have imagined. I get such great feedback through instagram and my email. You all are really the best and I’m so thankful you’re following me on this crazy kitchen journey 🙂
Ya know what else was good last year? THIS FUDGE.
You guys, it is so stinking good and as long as you have a candy thermometer lying around, super duper easy to make. You just have to be patient while it sets before you can eat it (that’s asking a lot, I know)!
It’s creamy, caramel-y, and sweet. You don’t need a lot of it but what you have you’ll enjoy, I promise. The recipe comes from my guy Jamie Oliver and let me tell you he never lets me down.
I’ve made this fudge 3 or 4 times; that’s how obsessed with it I am. It’s got the seal of approval from my friends, family and coworkers. And I work in a doctor’s office, so this fudge is basically doctor approved. You can’t go wrong!
Salted Caramel Fudge
Ingredients
- 600g sugar
- 250ml heavy whipping cream
- 50g unsalted butter
- 1 tsp. sea salt
Directions
- Step 1 Melt 200g of the sugar in a pan over medium heat until golden, then beat in the remaining 400g sugar along with the heavy whipping cream, butter and salt.
- Step 2 Cook, stirring, over medium high heat until it reaches 118°C (244°F) on a candy thermometer.
- Step 3 Off the heat, beat with an electric mixer until thick. Pour into a lined 8″ x 8″ pan and spread out evenly with a spatula.
- Step 4 Leave to cool, then chill in the fridge for 2-3 hours to set. Sprinkle with additional sea salt, if desired, and cut into squares.
Bryony, you are killing me here with these recipes!!! 🙂 🙂
Haha, I’m so glad you like them! 🙂