Sweet

Alexina Anatole · Sweet

This requires a few hours to set and dry out (the more it dries out, the better it gets). Molasses is my preference, but you could also use treacle here. Fudge is the pure embodiment of sugar, and not for the faint of heart. I loved it as a kid and my obsession is still going strong. This fudge is intense, with the molasses lending a slightly bitter-umami taste (not dissimilar to coffee) that ups the ante from a flavour perspective but avoids a sickly-sweet aftertaste. Fudge can be smooth, creamy and slightly chewy (Cornish clotted cream fudge), or sandy and crumbly (Scottish tablet). I’m personally with the Scots on this one, and this recipe reflects that.

Alexina Anatole · Sweet

A joyous one-bowl affair that will bring colour and zing to winter days. I love this best with blood oranges, but it could also be made with standard oranges, clementines, grapefruits or lemons (or a mix).