8 November 2011
Dave Mellor’s Recipe for Luxury Fudge
Dave Mellor (no relation!) who Cummins Mellor placed as the pastry chef at the White Eagle in Anglesey (Timpson Limited), has kindly provided us with a delicious recipe for homemade fudge…..
You will need:
- Large pan
- Bowl and mixing paddle
- Thermometer
- Silicone paper
- Tray
- 3 ½ lb Caster Sugar
- 2 Pints whole milk
- 8oz butter
- 1lb liquid glucose
Method:
- Put all ingredients into your pan
- Slowly bring to the boil stirring all the time
- Once it comes to the boil stop stirring
- Once mixture reaches 119 – 121 degrees pour the mixture into your mixing bowl
- Use your mixing paddle on speed 2 until mixture is slightly firm
- Place the mixture into silicone lined try and leave to set
- Send a sample to The Cummins Mellor Chefs Division!
If you would like your recipe to appear in our newsletter please contact Hayley Kilcoyne at hayley@cumminsmellor.co.uk
