Butter or oil, for greasing the tray
100g dried cherries
3-4 tbsp Sloemotion Cherry Brandy
½ vanilla pod
450g caster sugar
50g golden syrup
170ml evaporated milk
170ml full-cream milk
50g unsalted butter
Pinch of salt
- Grease the base and sides of the baking tin with oil or butter and line with a sheet of non-stick baking parchment.
- Place the cherries in a small saucepan with the cherry brandy, then cut the vanilla pod to expose the seeds and add it to the cherries. Put the pan on a low heat for about 3 minutes to warm the cherry brandy, but don’t allow it to boil. Remove from the heat and leave to cool, stirring occasionally, so the cherries soak up the vanilla-infused brandy.
- To make the fudge, tip the remaining ingredients and the brandied vanilla pod into a large saucepan. Put the pan over a low heat to melt the butter and dissolve the sugar.
- Increase the heat to bring the mixture to the boil. At this stage, the mixture will be a deep creamy colour, but as it reaches the required temperature it will turn into a rich caramel shade.
- Stirring frequently, continue to cook on a low-to-medium heat. Half fill the sink with cold water and plunge the base of the pan into it for 20 seconds to halt the cooking process.
- Using tongs or a fork, remove the vanilla pod from the pan and leave the fudge to cool on a heatproof surface for 3-4 minutes. The fudge will start to lose its surface sheen as it cools. Beat the cooled fudge with a rubber spatula for about 3 minutes until it thickens and starts to become grainy. Add the cherries and mix to combine, then spoon the fudge in an even layer into the prepared tin.
- Allow to cool completely then cover with cling film. Leave overnight before cutting into squares and enjoy!