When we were thinking about sweet tea recipes that could be made in the spring for Mother’s Day, Easter, (or just because), we wanted to create something that was attractive, relatively easy, and totally unique. This special Rose Gold Black Tea Fudge has been adapted to include our new Rose Gold tea, infused into the mixture to add its rosy, floral scent, and slight kick from the tannin of the black tea base. We’ve taken some of the sun dried pink rose petals and red rose buds from the tea and pressed them into the tops of the fudge for an extra flourish. This fudge makes a large portion that can easily be divided into elegant gift boxes and shared among loved ones, while also ensuring there’s plenty for you, too. You should know though, it’s incredibly more-ish and difficult to resist!
Making this recipe is quite simple, though it is hot work, and we’d advise giving it your full concentration, without children, mobile phones or other distractions around. Think of it as some meditative ‘me time’.
Rose Gold Black Tea Fudge
Ingredients:
- 250 grams soft butter
- 1 x 397 grams can condensed milk
- 175ml whole milk
- 2 tablespoons golden syrup
- 800 grams granulated sugar
- 2 teaspoons vanilla essence
- 1 tsp rose water
- 1 tsp sea salt
- 15g Rose Gold black tea from AVANTCHA
Method:
- Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square
- Fill a glass with ice and fresh cold water and set aside
- In a small pan, add milk and tea and bring slowly to the boil for a minute, before covering with a lid and setting aside to infuse for at least 15 minutes before straining
- When ready, take a heavy bottomed saucepan and add all of the ingredients, except for the vanilla essence and rose water
- Melt all ingredients together and bring to the boil, stirring constantly (and we mean constantly)
- After 12 minutes, take a spoon and drop a few dollops of the mixture into the glass of cold water – if it ‘sets’ into a soft ball (as opposed to just dispersing) then your mixture is ready – if it isn’t, keep stirring and checking every couple of minutes until it is
- Remove from heat and quickly stir in vanilla and rose
- Using a whisk, beat the fudge by hand until it resembles stiff peanut butter – this can take around 15 minutes, so you can set a timer and zone out
- Pour / scrape into the tin and smooth as best you can before sprinkling with sea salt, rose petals and red rose buds
- Place in fridge for up to two hours (no more than this) or leave overnight to cool
- Cut into cubes and serve
- Your Rose Gold Black Tea Fudge will keep in an airtight container for up to week – the flavours will intensify as time passes
More Tea Recipes:
If you loved this recipe for Rose Gold Black Tea Fudge, you might also like our:
- Rooibos Vanilla Earl Grey Shortbread
- Sicilian Lemon and Lavender Posset
- Elderflower and Champagne Jellies
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