Market Plates - Here’s a festive chance to experiment with your fudge flavours

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This will be our last column until the New Year so we thought we would give you a recipe that you might like to make over Christmas, perhaps with the kids or the grandkids.

Put into little cellophane bags and decorated with ribbon this sweet delight would make an excellent gift for loved ones or served with coffee after a meal makes a great alternative to a chocolate or an after dinner mint.

No one really knows the origins of fudge, it is thought to be an American invention when a batch of caramel went wrong or “fudged” hence the name.

You can experiment with many flavours, for example chocolate, vanilla, mint or add dried fruits or nuts or even marshmallows but we like to take inspiration from our family holidays in Cornwall and add clotted cream for a lovely rich flavour.

We hope you have fun making this over the Christmas Holidays.

At the same time, we would like to take this opportunity to wish all our customer and Lynn News readers a very merry Christmas and a happy and healthy New Year from all the team at Market Bistro


250 grams of caster sugar

100 grams of golden syrup

227 grams of clotted cream

½ teaspoon vanilla essence


Grease an 8 inch square tin with a little soft butter and set aside.

Place all of your ingredients into a heavy-based saucepan and stir on a medium heat until all the sugar dissolves. Cover and boil for 2-3 minutes, take off the lid and place a sugar thermometer in the mixture. Take off the heat when the solution reaches 116 degrees. Carefully pour the mixture into a heat-proof mixing bowl and leave until slightly cooled and then whisk until the sugar crystallises. It will seem quite grainy, but will turn from quite glossy to matt. Transfer the mixture into your greased tin and leave to set before cutting into cubes.