Delicious UK - (12)December 2020

76 deliciousmagazine.co.uk

Infused vodka

collection

MAKES 3 X 500ML BOTTLES.

HANDS-ON TIME 30 MIN, PLUS INFUSING

MAKE

AHEAD

Begin this recipe at least

4 days ahead. Store the

infusedvodkasina cool

darkplaceforupto1 month.

KNOW-

HOW

Forsterilisinginstructions,

seedeliciousmagazine.co.

uk/how-to-sterilise-jars.

FOOD

TEAM’S

TIPS

Lemonthymeisavailable

fromM&SandWaitrose.

Alternatively,usefresh

thymesprigsandparedlemonzest.

Find500mlswing-topbottlesat

glassbottles.co.uk.

• 1.5litresvodka


• 6 freshlemonthymesprigs
  (seetips)


• Paredzest1 lime


• 2 vanillapods,split
  lengthways


• 2 cinnamonsticks


• 4 wholeallspiceberries


• Paredzest1 orange

YOU’LLALSONEED...

• 3 x 500mlsterilisedbottlesand
  caps(seeKnow-howandtips)

1 Dividethevodkaamongthethree

bottles.Putthelemonthymeand

limezestin1 bottleandseal.Put

thevanillapodsinanotherandseal.

Puttheremainingingredientsinthe

finalbottleandseal.Leaveatroom

temperaturefor4-7daystoinfuse,

thenstore(seeMakeAhead).

2 Printoutlabelswithingredients

(orhand-writethem),thenattachto

thebottleswithribbonorstringand

a drink-bydate(seeMakeAhead).

PER25MLSERVING55kcals,

nofat,traceprotein,tracecarbs,

tracesalt,nofibre

Chocolate

peppermintfudge

MAKES 16 SQUARES.

HANDS-ON TIME 20 MIN, PLUS SETTING

MAKE

AHEAD

Cooked and cooled fudge

will keep in an airtight

containerforupto2 weeks.

FOOD

TEAM’S

TIPS

Substitute vanilla or orange

extract for the peppermint.

To find colourful

wrappers for the fudge, search

‘chocolate wrappers’ on Amazon.

• 300g dark (70%) chocolate,
  roughly chopped


• 100g milk chocolate, roughly
  chopped


• 397g tin sweetened condensed milk


• 150g salted butter, cubed


• 1 tbsp liquid glucose


• 2 tsp peppermint essence (see tips)

YOU’LL ALSO NEED...

• Greased 18cm square cake tin,
  base and sides lined with
  compostable baking paper

1 Put the chocolates, condensed

milk, butter and glucose in a

saucepan over a low heat. Stir until

the chocolate has melted.

2 Remove from the heat and stir in

the peppermint essence. Pour the

mixture into the prepared tin and

smooth the top with a spatula. Chill

for 2 hours or until fully set.

3 Using a knife dipped in hot water,

then dried, cut the fudge into 4.5cm

squares. Wrap each in a chocolate

wrapper, sealing with a sticker or

tying with string. Label and list the

ingredients if you like, adding an

eat-by date (see Make Ahead).

PER SQUARE 281kcals, 16.9g fat

(10.4g saturated), 3.2g protein,

28.6g carbs (28g sugars), 0.3g salt,

0.8g fibre