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Cyffug Blodau Eithin (Gorse Flower Fudge)

Cyffug Blodau Eithin (Gorse Flower Fudge) is a modern Cymric (Welsh) recipe for a classic fudge made with brown sugar, golden syrup and double cream that contains gorse flowers in the mixture. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gorse Flower Fudge (Cyffug Blodau Eithin).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+2 hours chilling)

Makes:

Rating:

Tags : Wild Food British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma hen rysáit gwladol ar gyfer defnyddio blodau eithin fel blas ysgafn ar gyfer cyffug. Mewn gwirionedd, mae hyn yn fwy ar gyfer newydd-deb yn hytrach na dim byd arall gan, mewn gwirionedd, nid yw aroglau ysgafn eithin yn goroesi coginio mewn siwgr poeth. Eto i gyd, maen nhw'n edrych yn ddel!

Cynhwysion:

350ml hufen dwbl
30g o betalau eithin (tynnwch y sepalau allanol a choesynnau a'u taflu)
100g o fenyn
600g o siwgr coch ysgafn
150g o surop aur
pinsiad o halen môr

Dull:

Leiniwch dun 20cm x 20cm gyda phapur gwrthsaim. Cyfunwch y blodau eithin a'r hufen mewn sosban canolig i fawr gyda gwaelod trwm i fawr a dod â'r cyfan i fudferwi, yna ychwanegwch y menyn a'i gymysgu i gyfuno. Dylai'r cymysgedd fod yn troi lliw i melyn golau hyfryd. Unwaith y bydd y menyn wedi toddi, trowch y siwgr, surop a phinsiad o halen i mewn. Rhowch thermomedr siwgr yn y badell a gadewch i gyrraedd 116°C (241°F), gan wylio’n ofalus (er peidiwch â chyffwrdd neu gymysgu). Tynnwch oddi ar y gwres, yna rhowch o'r neilltu i oeri i 100°C (212°F) cyn curo'n egniol gyda llwy bren am 10 munud neu nes bod y cymysgedd sgleiniog yn pylu ac yn troi'n anystwyth. Arllwyswch y cymysgedd canlyniadol i'r tun parod a'i adael i oeri am ychydig oriau. Torrwch yn sgwariau, yna storiwch y rhain mewn tun aerdynn, neu yn yr oergell.

English Translation

This is an old country recipe for using gorse flowers as a subtle flavouring for fudge. In reality, this is more for novelty rather than anything else as the subtle aromas of gorse do not really survive cooking in hot sugar. Still, they look pretty!

Ingredients:

350ml double cream
30g gorse petals (outer sepals and stems removed and discarded)
100g butter
600g light brown sugar
150g golden syrup
pinch of sea salt

Method:

Line a 20cm x 20cm tin with greaseproof paper.

Combine the cream and gorse flowers in a medium to large heavy bottomed saucepan and slowly bring to a simmer, then add the butter and stir to combine. The mixture should be turning a lovely pale yellow colour.

Once the butter has melted, stir in the sugar, syrup and a pinch of salt. Place a sugar thermometer in the pan and leave to reach 116°C (241°F), watching carefully (though do not touch or stir). Take off the heat, then set aside to cool to 100°C (212°F) before beating energetically with a wooden spoon for 10 minutes or until the glossy mixture dulls and stiffens.

Pour the resultant mixture into the prepared tin and leave to cool for a couple of hours. Cut into squares, then store these in an air-tight container, or in the fridge.