300 grams of milk
350 grams of cane sugar
100 grams of butter
200 grams of smoked fruit or vegetable puree
3 grams of sea salt
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
Want to know when you can pick some wild plants? Many of our recipes are based on wild plants. Be sure to read up before you pick to make sure you're picking the right thing. We use the book Eetbare wilde planten (available at your local bookstore) and Wildpluk Wiki. If you're not sure what something is, don't pick it.
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