Recipes
Pink lemonade candy fudge
These retro lemon and raspberry bites are almost too good to eat – almost!
These retro lemon and raspberry bites are almost too good to eat – almost!
Cook: 30 Mins
Serves: 36
Price: £0.11 per serving
Nutritional Information
Each 33g serving contains
Energy
166kj
120kcal
166kj
120kcal
6%
Fat
3.8g
3.8g
Med
5%
5%
Saturates
2.4g
2.4g
High
12%
12%
Sugars
20.3g
20.3g
High
23%
23%
Salt
0.03g
0.03g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
503kj/120kcal
Typical energy values per 100g:
503kj/120kcal
Ingredients
397g tin Asda Condensed Milk
150ml Semi-Skimmed Milk
450g Caster Sugar
115g Unsalted Butter, plus extra for greasing
1 Lemon, zest only
1 tsp Lemon Extract
1 tbsp Seedless Raspberry Jam
A few drops of Pink Food Gel
3 tbsp Asda Pink & White Mega Mix sprinkles or sprinkles of your choice
Method
1
Grease and line a 20cm square baking tin with butter and baking paper.
2
Add the condensed milk, semi-skimmed milk, sugar and butter to a large, heavy-based pan. Bring to the boil, then reduce to a simmer and cook for 15–20 mins, stirring continually, until the mix reaches 115°C on a sugar thermometer, or forms a soft ball when dropped into a glass of cold water.
3
Remove from the heat and very carefully pour half the mixture into a large, heatproof bowl. Set aside both the mixture in the pan and in the bowl to cool for 5 mins.
4
Add the lemon zest and extract to 1 batch and beat for 5 mins until the mixture is very thick. Set aside.
5
Add the raspberry jam and enough food gel to create a vibrant pink colour to the second batch and beat for 5 mins until thick.
6
Carefully pour the fudges into the prepared tin, alternating the flavours, until you have a marbled effect. Top with the sprinkles. Cool fully to set.
7
Cut the set fudge into 36 squares and store in an airtight container for up to 1 month.
8
Cook’s tip: Make sure you scrape the bottom of the pan while cooking the fudge to prevent it from burning.