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Wednesday, 18 December 2013

Day 3: Fudge


I incorrectly thought that today's recipe would be a lot quicker and simpler than yesterday's. Oh, how wrong I was. Tomorrow's will be quick, I promise. I've also been feeling extremely sick from the quantities of fudge mixture that I've consumed... I think I have to make something less sugary tomorrow.


And yet, I definitely don't regret making fudge. I made loooaaads and it'll last for a while, so when Tom & Alice come home they'll be able to eat it - I'm going to try to keep away from it so that I don't put on 2 stone and throw up everywhere.


Fudge is not as easy to make as you may (or may not) think - anything with a sugar thermometer is bound to cause a bit of a hassle. The first batch of fudge wasn't heated to the right temperature, so it wouldn't set. The second batch, however, was far more successful. Also, the first batch was re-melted and reheated to avoid waste - leaving a hell of a lot more fudge than originally intended. This stuff is honestly a sugar addict's best dream and worst nightmare.


It's yummy though. You could even give it to someone as a last minute present (not too last minute though -  it takes a lot of time to wait for the fudge to reach the right temperature, then another year or so for it to cool).


Warning: you're going to need someone with good arm strength to stir this.

Recipe:
  • 285ml milk
  • 225g butter
  • 900g granulated sugar (I told you it was sugary)
  • 2 tbsp golden syrup
  • 397g tin condensed milk
  • 1 tsp vanilla essence
  1. Grease a 9"x12" tin.
  2. Heat the milk, butter and sugar in a large pan until melted.
  3. Add the golden syrup and condensed milk, and heat gently until it reaches 115oC on a sugar thermometer. Stir occasionally so that it doesn't stick/burn. This will take a while, so be patient.
  4. Take off the heat, and leave to cool for a while, until it is around 80-85oC.
  5. Add the vanilla essence, and beat the mixture for a good while, until it feels grainy and almost comes away from the sides of the pan.
  6. Pour into the tin and leave to cool.


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