Red Velvet Fudge

This is a really lovely, not too sweet, fudge. The beetroot powder gives it th red velvet colour and adds some depth to the taste. You might want to half it, or replace it with red food dye (a paste not a liquid) if you don't like beetroot! I have swirled the top with a spoon and sprinkled some edible sparkle onto it becuase a) we had it in the cupboard, b) everything is better with glitter on it. Next time I am going to try with a little pinch of salt and perhaps a little less beetroot powder but this is scrummy as it is!

Ingredients:

450g sugar
50g golden syrup (or other syrup)
175ml double/whipping cream
75 ml full fat milk
80g butter

2 tbsp cocoa powder (I used raw cacao powder)
1tbsp beetroot powder

1) Line a loaf tin with greaseproof paper or get a silicone loaf tin at the ready
2) Put everything into a heavy bottomed pan
3) Melt the butter on a low heat while stirring to dissolve the sugar
4) bring to the boil on a medium heat, stirring occasionally
5) Once it's boiling nicely take a pastry brush dipped in water and wipe around the inside of the pan to make sure there are no escaped sugar crystals
6) Continue boiling until the temperature reaches a soft boil stage (115 degrees celcius on a candy thermometer or when you drop a teaspoon into a cup of cold water and it comes out as a pliable ball)
7) Turn off the heat and place in a cold water bath in the sink to prevent it from cooking
8) leave it for 10 mins or so until it has cooled down
9) Tip the mixture into a bowl and beat with electric beaters until it starts to stiffen (when you lift the beaters up you will see a trail of mixture for a few seconds at least before it sinks back into the fudge)
10) Spoon into the loaf tin, leave to cool, slice and enjoy!