Makes 9 large squares
You will need a candy thermometer for this recipe
INGREDIENTS
450g raw caster sugar 400g double cream
50g unsalted butter
1 tbsp glucose syrup
2 tsp vanilla bean paste Sea salt
9 French mini toasts (found in cracker section of supermarket)
Store-bought vanilla frosting
Dollar Sweets 100s and 1000s
The Creative Kitchen Edible Glue
METHOD
Grease and line a 20x20cm square baking tin with baking paper.
Combine sugar, cream, butter and glucose syrup in a large, heavy-based saucepan over a medium heat, stirring constantly until sugar has dissolved.
Increase heat to high, stir occasionally until mixture reaches the soft-ball stage (116ºC). Remove pan from heat and allow to sit until temperature drops to 110ºC (about 10 mins). Add vanilla bean paste and a generous pinch of salt.
Use a wooden spoon to vigorously beat the mixture until the temperature drops right down to 60ºC. This will take quite some time (you might get a sore arm!) but is important to keep stirring as this helps the fudge to form a smooth, creamy texture.
Once the temperature has come down to 60ºC spoon into the prepared tray, smooth the top and allow to sit at room temperature (do not refrigerate) to set completely (overnight).
Once set, turn fudge out onto a clean surface and cut into 9 equal squares. To make fairy bread topping, spread some vanilla frosting onto each French mini toast and then sprinkle with Dollar Sweets 100s and 1000s. Squeeze a tiny bit of The Creative Kitchen Edible Glue onto the bottom of each toast and affix one to the centre of each fudge square to serve.