Muscovado and Cinnamon Butter-Fudge

by Leah Halmagyi


  • 600g double cream
  • 400g light muscovado sugar
  • 200g dark brown sugar
  • 2 Tbsp glucose syrup
  • 2 tsp vanilla paste
  • 2 tsp cinnamon essence


Preparation time: 5 minutes
Cooking time: 30 minutes
Makes: 64 small pieces

1 Combine the cream, sugars and glucose syrup in a large saucepan and set over a moderate heat. Cook, stirring often with a flat-bottomed heatproof spatula, until the mixture reaches a temperature of 125°C when tested in its centre with a probe thermometer.
2 Remove from the heat and dip the bottom of the saucepan in cold water to stop the cooking process. Beat in the vanilla and cinnamon, then pour into a lined 20cm square baking dish. Cover with baking paper, then allow to cool slowly on a wire rack.