Hand made lemon meringue fudge

Last year I made Eton mess fudge which went down a treat. So I thought it was high time I made some more! This time I went for a soft creamy lemon meringue fudge...

Lemon meringue fudge (makes 24 pieces)

Ingredients

• 2 tbsp lemon curd
• 75g (3oz) unsalted butter
• 700g granulated sugar
• 200ml (7 fl oz) double cream
• 200ml condensed milk
• 50g meringue, crumbled

Cooking instructions

1. Line a 20cm (8") square pan with baking parchment
2. Place the butter, sugar, cream and condensed milk in a heavy based jug
3. Stir using a wooden spoon over low heat until sugar has dissolved
4. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan
5. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F
6. Remove from heat
7. Using an electric whisk or food mixer, beat mixture for about ten minutes
8. Add lemon curd and broken meringue and beat mixture for about ten minutes until it loses its gloss
9. Pour mixture into prepared pan
10. Leave to set for a few hours
11. Cut into small squares
12. Store in airtight container in fridge

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

I packaged mine up in pretty floral bags I bought in Jusco, you can find paper bags in the same print from Etsy seller jamroll

Have a sweet day!