Blackcurrant Swirl Squares
2 h. 20 min.
ready in 2 h. 40 min.
Grease and line the base and sides of an 18 cm / 7” square baking tin with greaseproof paper.
Combine the sugar, milk, cream, and Golden Syrup in a large saucepan. Cook over a medium heat until the sugar dissolves.
Continue to cook over an increased heat until the mixture registers 115°C / 239F on a sugar thermometer. Remove the mixture from the heat and scrape it into a bowl, leaving it to cool for 10 minutes.
After cooling, beat with an electric whisk for 3 minutes until thick and matte in appearance.
Add the crème de cassis and swirl it into the fudge with a cake tester or thin spatula before pouring it into the prepared tin.
Leave it to set at room temperature for 2 hours. Turn out and cut into squares.