Praline Fudge

Instructions

1. 1

   In a medium saucepan, combine the granulated sugar and light brown soft sugar.

   Tip: Avoid using dark brown sugar as it may impart a bitter flavor.

2. 2

   Add 100ml of water and place the saucepan over medium heat, stirring occasionally until the sugar has dissolved.

   Tip: Be patient, as this process may take around 10 minutes.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 10 minutes.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Remove the saucepan from the heat and slowly pour in the heavy cream, whisking constantly.

   Tip: This is the most critical step, as it can cause the mixture to seize up.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 115°C.

   Tip: Use a candy thermometer to ensure the correct temperature.

6. 6

   Remove the saucepan from the heat and let it cool slightly, until it reaches 60°C.

   Tip: This is the ideal temperature for adding the egg yolks.

7. 7

   Gradually pour the egg yolks into the saucepan, whisking constantly.

   Tip: Make sure the eggs are at room temperature for a smooth mixture.

8. 8

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and reaches 40°C.

   Tip: Use a candy thermometer to monitor the temperature.

9. 9

   Remove the saucepan from the heat and stir in the unsalted butter, praline paste, sea salt, almond extract, and vanilla extract.

   Tip: Let the mixture cool slightly before pouring it into a lined pan.

10. 10

    Pour the fudge mixture into a lined 20x20cm pan and let it cool to room temperature.

    Tip: This may take around 2 hours, depending on the temperature and humidity.

11. 11

    Once set, cut the fudge into 6 equal pieces and serve.

    Tip: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.

12. 12

    Reheat the fudge in short bursts in the microwave until it reaches your desired temperature.

    Tip: Be careful not to overheat, as it can become too soft.

13. 13

    Let the fudge cool slightly before serving to ensure the best texture.

    Tip: If the fudge becomes too soft, refrigerate it for 10-15 minutes to firm it up.