TEA INFUSION
White Chocolate and Spice Chai Fudge
TEA INFUSION
This recipe uses Ceylon Spice Chai - An authentic fusion of the finest tea from Ceylon, once known as "Spice Island", with real cloves, ginger and a touch of cinnamon. An uplifting, full-bodied Chai with a refreshing and aromatic finish.
Buy onlineYour homemade fudge will last months if stored in the freezer or a few weeks if stored out of the freezer. Wrap in foil to ensure it doesn't absorb too much moisture.
500g glucose
120g butter, chopped
620g thickened cream
1500g white sugar
700g white chocolate, chopped
3 Dilmah Exceptional Ceylon Spice Chai tea bags
Edible silver leaf, to serve
Grease and line the base and sides of a 25 x 35cm slab pan with baking paper, allowing the sides to over hang.
Combine the glucose, butter, cream and sugar in a large saucepan over low heat. Cook, stirring, for 10 minutes or until sugar dissolves. Increase heat to high and bring to a simmer. Cook, without stirring, until mixture reaches 120°C (softball) on a candy thermometer. Remove from heat.
Place the chocolate in a large heatproof bowl. Tear the Ceylon Spice Chai tea bags and add the tea leaves to the sugar syrup. Stir to combine. Pour over chocolate and stir until chocolate melts and mixture is smooth. Pour into the prepared pan. Set aside for 6 hours or until fudge is firm to the touch and set.
Turn fudge onto a clean work surface. Cut into small squares and top with silver leaf to serve.
