Again with my fascination for indian sweets, here was my attempt at toffee almond fudge, a recipe I got from an Indian vegetarian cookbook that my aunt had sent me from the States. But strangely enough, the end product doesn’t taste like an indian sweet at all…there was no ghee, or spice. I guess this was something taking from the Western style of fudge making, cos it tasted remarkbly like a nutty version of caramel fudge. Don’t get me wrong, it was quite nice…milky and with a lovely toffee flavour..but ultimately very American fudge-like. And another thing was with our weather, I couldn’t leave the tray of fudge to sit out in the open..it refused to set. So it had to be popped into the fridge, where it thankfully did not harden immensely. It still has the requisite fudginess that is so important for chewy sweets. Combined with the crunch of toasted almond chunks and the milky caramel sweetness of the fudge, I was quite pleased with the end result. The only thing I guess is important is to have really fresh milk powder available so that you get the best taste outta each slice of fudge.
Ingredients. Not too many but all quite luxe. Almonds, danish butter, demerara sugar, cream…
Sugar and butter boiling away to make the caramel
Poured into a lightly greased tray…
…and sprinkled with toasted almonds
Toffee Almond Fudge
(makes about 50 pieces of fudge)
-recipe from Cooking With Kurma, Chakra Press-
250g unsalted butter
1 1/2 cup raw or demerara sugar
1 cup pouring consistency pure cream
1 cup whole almonds, roasted and chopped coarsely
3 3/4 cups full cream powdered milk
extra toasted flaked almonds for decoration
Melt butter over low flame in a heavy saucepan. Add sugar, and stir constantly over moderate heat until sugar dissolves.
Cook for another 5-10 minutes until the mixture develops a light caramel color. You should be able to detect a slight toffee fragrance.
Remove the pan from heat and allow to cool for 5minutes. Stir in the cream and nuts. Using a wire whisk, gradually mix in the powdered milk, 1/2 a cup at a time, stirring vigorously to remove any lumps. When the mixture is very thick and just hangs on the whisk, it is ready.
Scrape the mixture into a lightly greased 25 by 30cm tin. Smooth out the top and sprinkle over with toasted almond flakes. Allow to cool completely, slice into 1 inch squares or other shapes and store in the refridgerator.
Slices of quite decadent toffee almond fudge