I do love fudge. Sweet, creamy, totally indulgent…what’s not to love. I really can’t believe it’s taken me till now, my 26th year, to attempt to make it! Especially as it’s relatively easy as sweet treats go.
I could’ve stuck with the purity of Nigella’s Vanilla Fudge recipe, which is the basis for this, but I wanted something more festive. Whenever I have a cup of chai it always reminds me of Christmas-time, no matter what time of year it is.
So, I thought ‘I wonder if chai fudge would work?’ I can assure you it does. I didn’t really know how to go about doing it so pretty much went on instinct, brewing the tea bags in milk and adding that to the mix…it worked out really well.
I kept some for myself, but the rest was distributed to other family members and friends who were very happy about the matter!
PS – this recipe is not just for Christmas, it would make a lovely birthday present or treat for when you fancy something sweet.
Recipe and method: Nigella’s Vanilla Fudge
For the chai flavouring
1) Measure out your milk (it doesn’t specify, but I used organic whole milk as semi or skimmed probably doesn’t have enough fat)
2) Pour into a heavy bottomed saucepan and gently heat until steaming hot, but don’t boil
3) Remove from the heat and pop in two chai tea bags; leave to brew for at least five minutes. You want it to release as much flavour as possible.
4) Leave to cool and use in the recipe as normal.
Use a sugar thermometer if possible – I did use the ice bowl method too, but at least with a sugar thermometer you know it’s been cooked to the right temperature.
You could swap the milk for cream, and infuse that instead.
If you don’t have an electric hand whisk, I would suggest having someone on hand to help you beat…I did it for about 8 minutes with the electric whisk!
If chai isn’t your thing, then what about another tea? Earl Grey or redbush might be nice too.