I’ve been musing over a wild flavour for fudge which is a great favourite in our house and exported all over the world to follow family members on their trips to far flung jungles and forests.
On a recent hike in the Slieve Blooms my friend and I gathered a bag full of very aromatic young Water Mint sprigs and I infused them to make this fudge. hope you like it.
Water Mint Fudge.
- 410 grm can Evaporated milk,
- 450 grm granulated sugar,
- 450 grm butter,
- 3 handsful of Water mint leaves,
- 2 teaspoons vinegar.
Heat evaporated milk to simmer in a heavy saucepan,
add mint leaves, turn off heat and leave to infuse for at least two hours or overnight.
Have a shallow tin ready, lined with baking parchment .
Strain the milk and return to saucepan with butter. Heat and melt butter, add sugar and stir to dissolve.
Bring to the boil stirring now and then, continue cooking and stirring as mixture thickens and colour darkens.
cook for about 15 mins, at this stage you will need to stir constantly to prevent burning.
Test for set by dropping a teaspoon of mix into a glass of water, if you can form a soft ball from the mixture without it disintegrating it is almost ready.
remove from heat and stir, the mix that clings to edge of pan should be grainy and beginning to set, Beat in vinegar and pour onto parchment and leave to set, cut into small square when firm enough to handle,
Store in airtight tin when completely cold.