https://www.cutoutandkeep.net/projects/hand-made-lemon-meringue-fudge • Posted by Torie J.
Tips... You must use a candy thermometer as making fudge is an exact science You can use a heavy based saucepan if you do not have a jug Remember the mixture gets very hot, so please take care
Tips... You must use a candy thermometer as making fudge is an exact science You can use a heavy based saucepan if you do not have a jug Remember the mixture gets very hot, so please take care
Line a 20cm (8") square pan with baking parchment Place the butter, sugar, cream and condensed milk in a heavy based jug Stir using a wooden spoon over low heat until sugar has dissolved Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F Remove from heat Using an electric whisk or food mixer, beat mixture for about ten minutes Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss Pour mixture into prepared pan Leave to set for a few hours Cut into small squares Store in airtight container in fridge