The Crooked Billet, Stoke Row: Honey Fudge Recipe
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Crooked Billet Honey Fudge Recipe
By Paul ClerehughJuly 01, 2009
- 1kg granulated sugar
- 400g tin evaporated milk
- 100ml water
- Pinch of salt
- 4 heaped tsp set honey
- 100g butter
- Olive oil to grease tin
Put sugar, evaporated milk and water in large saucepan. Place over a low heat and stir until sugar dissolves. Stir in salt and honey.
Increase heat, continuously stir, bring to boil for two minutes, remove from heat and allow to cool for five minutes.
Oil a shallow baking tin. Cut butter into five or six pieces and drop into mixture, stirring continuously. Pour into tin.
Allow to set for two hours, mark squares into fudge with a sharp knife at this point – easier to do now before fudge completely sets.
Paul Clerehugh is chef and proprietor of London Street Brasserie, Reading, and The Crooked Billet, Stoke Row
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