Line two 19 x 9 x 6cm loaf tins with
baking parchment. Tip the sugar, cream,
butter and glucose syrup into a medium to
large saucepan. Heat to dissolve the sugar
and melt the butter, stirring now and again.
Once dissolved, put a sugar thermometer
in the pan, making sure the measuring tip
is completely immersed in the syrup – if
not, transfer the mixture to a smaller pan,
but be aware the syrup will bubble up.
Increase the heat and bring the syrup
to a steady boil. Keep bubbling, stirring
occasionally to stop the sugar from catching, until the mixture reaches 116C
– this is known as the soft-ball stage.
Remove the pan from the heat and
leave to sit undisturbed for 5 mins until
the temperature drops to 110C. Stir in
a good pinch of salt.
Keep the sugar thermometer in the
pan and begin beating the mixture with
a wooden spoon, quite vigorously, until the
temperature cools to about 60C. By this
time the fudge will be really thick and will
have lost its glossy shine. Remove the
thermometer and continue beating for a
few mins more. This process is important
when making fudge, as it creates small
sugar crystals, which give the fudge its
lovely smooth and creamy texture.
Working quickly, divide the mixture
into 2 heatproof bowls. In one bowl, stir
in the mashed banana. In the other, stir in
the clementine zest, juice and 1/4 tsp of
freshly ground black pepper.
Before it sets, quickly pour the fudge
mixes into your prepared tins and smooth
over the surface. Sprinkle the cooked
bacon over the top of the banana fudge.
Leave both to cool at room temperature
overnight – don’t put the fudge in the
fridge as it will become sticky and won’t
set properly. Cut into bite-sized pieces and
put in a box to give as a present. Banana
fudge keeps in a sealed container for up to
1 week, clementine fudge for 2 weeks.