For the last month I’ve been trying to perfect my homemade fudge recipe. It all started when school had a cake sale and my daughter talked me into making fudge. The resulting chocolate fudge was nice, but it was grainy and truthfully, it was more soft toffee that fudge really. However, four batches later, I’m happy to report that this version is practically perfect – spongy, smooth and only the smallest grainy-ness.
- 250 g butter
- 1 can condensed milk
- 175 ml milk
- 2 tbs golden syrup
- 800 g caster sugar
- A good slosh of vanilla
- Grease a baking tin measuring 30 cm square (or use a silicon tin ungreased).
- Put all of the ingredients except for the vanilla into a large, heavy based saucepan and slowly bring to the boil, stirring constantly.
- Continue to boil on low heat until soft ball stage is reached (116 degrees, if you have a sugar thermometer), stirring occasionally. I’m not going to lie to you – this is hot work and it takes time. Keep the little ones out of the way whilst you’re cooking.
- When the fudge is at the soft ball stage, take the saucepan off the heat, stir in the vanilla and let the mixture stand for 5 minutes.
- Using an electric whisk, beat the fudge for at least 5 minutes. This is THE critical step – if you don’t beat thoroughly enough you will end up with soft toffee instead of fudge. Beat until the fudge is thick.
- Pour the thickened fudge into the baking tin and let it stand for at least 2 hours. Do not put it into the fridge to set, as this will cause the fudge to be too hard.
- It’s ready! Cut up the fudge and enjoy.
Once you’ve perfected the method, be adventurous and try different additions, like cocoa for chocolate fudge, nuts or some salt flakes.
|Contributed by Kate of kaetoo.
Vibrant, cheerful and original clothespins, handmade feathers, bulletin boards, wrapping paper, and DIY paintings.