Chestnut Milktea Fudge
This fudge is creamy, smooth, and sweet and tastes just like a little slice of sweet milk tea! Delicate flavoring, and so decadent.1 m 2
- 1 c. heavy cream
- 1 tbsp. loose chestnut tea
- 2 c. sugar
- 1 stick butter
- 1 tbsp. light corn syrup
- 1/2 tsp. vanilla extract
Heat cream gently (I used the microwave) and add the loose tea. Steep 15 min, then strain into a heavy saucepan.
Add sugar, butter, and corn syrup to the cream and heat over medium-high heat until butter melts and sugar dissolves. Stir often until smooth. Once it starts boiling, stop all stirring! Lower heat to medium and cook until mixture reaches 238°F or "soft ball" stage.
Remove pan from the heat and stir in vanilla. Set pot aside to cool with the thermometer still in place (or back in place if you moved it to stir) and let cool to 110°F.
Once cooled, beat fudge with a wooden spoon until creamy and less glossy. Pour the fudge into a papered and buttered 8"x8" baking pan and let it finish cooling completely (should get firm but not hard) before cutting into small pieces.