Lemon Meringue Fudge (Happy international FUDGE day!!!) | Sophia's Kitchen скачать в хорошем качестве

Lemon Meringue Fudge (Happy international FUDGE day!!!) | Sophia's Kitchen

When summer hits there is nothing better than anything lemon. I love fudge and I love lemons and I love meringue so making lemon meringue fudge is totally something incredible. L I N K S My book Practice mix Perfect: https://thermishop.co.uk/collections/... Simple Meringue Recipe:    • How to make Thermomix Meringues |  Sophia'...   S O C I A L S Instagram   / sophiaskitchen.world   Facebook   / sophiaskitchenhome   Pinterest https://www.pinterest.co.uk/sophiaski... W E B S I T E Blog: S H O P Worldwide: https://thermishop.co.uk AU and NZ: https://thermishop.com.au F I L M Video and edit by Rebecca Munroe R E C I P E Ingredients 200g white chocolate, in small chunks 1 can (395g) condensed milk125g butter 160g brown sugar 125g golden syrup (or 50g liquid glucose) 1/2 tsp lemon extract (or a few drops lemon essential oil) Few drops of yellow gel food colouring (optional) 50g meringue kisses or meringue nests, broken into small chunks Method Place the white chocolate in the mixing bowl. Blitz 5 Sec. / Speed 9. Pour into a separate bowl until later. Add the condensed milk, butter, brown sugar, golden syrup (or liquid glucose), lemon extract and yellow food colouring to the mixing bowl. Cook again 20 Min. / Varoma / Speed 3 / no measuring cup. Meanwhile, line a 15–20cm square tin with cling film. Add the chopped white chocolate to the mixing bowl and mix 20 Sec. / Speed 4. Pour into the prepared tin, sprinkle with the broken up meringue and leave to set for at least 4 hours. Alternatively, you can refrigerate for 2 hours instead. Once set, remove from the tin and place on a chopping board. If the fudge does not come out easily, leave it to come to room temperature for a few minutes first. Chop up into bite-sized chunks. You can keep the fudge in a jar for up to 1 month.