25/7/11-Chestnut Fudge Sauce

Perhaps a recipe that didn't turn out the way you intend is not the most promising for a first blog post. I originally intended to make chestnut fudge, but a lack of sugar thermometer, and the virtue of patience meant I the result was still unset even after 24 hours in the fridge. A first-time success of making clotted cream fudge at the weekend had also slightly gone to my head, so foolish pride was also partly to blame. But no matter. Heated and poured over vanilla ice-cream, it's a dream.

Clotted cream is maybe gilding the lily for a sauce that is pretty damn rich anyway, maybe save the calories (ha!) and just go for double. I was lucky enough to get the clotted cream and chestnut purée cheaply, so this wasn't as much of an expensive mistake as it might seem at first glance.

Really, this is just the recipe for clotted cream fudge from The Great British Menu website, with the addition of half a tin of unsweetened chestnut purée. The fudge in its unadulterated form is wonderful.

Ingredients

275 grams Caster sugar 

100 grams golden syrup 

225 grams clotted cream
1/2 tin unsweetened chestnut purée

Method
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil for 1 minute.

Remove from the heat and beat until the mixture becomes thick. Allow to cool slightly before serving over ice  cream.