A buttery almond fudge, Hansom Fudge is very easy to prepare. When boiling the sugar syrup, be sure to remove it from the heat before it begins to caramelize.
6 oz. butter
4 oz. semolina
4 oz. ground almonds
12 oz. sugar
8 fl. oz. water
1 tablespoon lemon juice
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, reduce the heat to low and gradually add the semolina and ground almonds, stirring constantly. Reduce the heat to very low and cook the mixture, stirring frequently, for 15 minutes.
Meanwhile, in another medium-sized saucepan, bring the sugar and 6 fluid ounces of the water to the boil over moderately high heat, stirring constantly to dissolve the sugar. Reduce the heat to moderate and boil the mixture for 8 minutes, or until it forms a syrup. Remove the pan from the heat.
Stir the lemon juice into the semolina mixture, then gradually add the syrup, stirring constantly until all the ingredients are blended. The mixture will be very dry and grainy. Stir in the remaining water and cook for 1 minute, stirring constantly. The mixture should turn a light brown.
Remove the pan from the heat and spoon the mixture into an 8-inch square baking dish, spreading it out evenly. Allow the mixture to cool for at least 1 hour, or until it is cold and very firm.
With a sharp knife, cut the fudge into small squares and serve.