Smoked fruit or vegetable fudge

This is a real guilty pleasure. Fudge is sweet and fat, a dangerous combination: sugar makes you want to keep eating, fat gives you satisfaction. The advantage of this recipe is that you can cut the fudge as small as you like.

We make the fudge to accompany coffee and tea in the restaurant. The vegetable puree provides depth and savoury notes. What kind of vegetable or fruit do you put in the fudge, we hear you thinking. You can make pumpkin fudge, beetroot fudge, sea buckthorn fudge, strawberry fudge or even black garlic fudge. You name it.

• Mix all ingredients
• Heat the mix to 115 degrees Celsius
• Leave to rest for 5 minutes
• Beat the fudge with a wooden spoon until it becomes hard and difficult to whip up
• Pour the fudge into a square low mould, such as a baking tray with edges.
• Cover with some salt flakes.
• Leave to harden overnight at room temperature.
• Is the fudge too soft? Then put it in the fridge.
• Cut the fudge into cubes