Note to self: Making fudge is NOT easy

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Today I attempted to make fudge for the first time. I was hoping to quickly make up a batch of vanilla fudge and top it was chocolate ahead of Christmas for some cheap and easy presents for friends and family. I found this recipe which described fudge making as ‘easy’, ‘simple’ etc etc.

It’s not. Especially when you don’t own a sugar thermometer. How many of you own one of these really? 

I followed the instructions, stirred the mixture for ages and waited for it to set. It didn’t. Instead it turned into a gooey messy – it tastes like it could be fudge, but the consistency is all wrong – and I’ve wasted a whole 350g of sugar.

Oh dear.

The lesson there kids is don’t even attempt to make fudge unless you have a sugar thermometer. Otherwise it will go wrong, making it a very sad waste of all of that sugar!

Until tomorrow

Hayley Jayne xx

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5 Responses to “Note to self: Making fudge is NOT easy”

  1. June

    Oh, dear! Doesn’t sound good! Working with sugar can be tricky, even if you have a thermometer (which I’m afraid I do have!) This recipe does look a little strange as it uses normal milk and not condensed or evaporated milk. I quite like James Martin as a chef, but maybe in this case try a more “earthy” chef. Darina Allen has a recipe for fudge available at http://letters.cookingisfun.ie/2005/10/22/leader-food-village-highlights-emerging-rural-economy/#Ballymaloe+Fudge.
    My own suggestion would be to start with something simpler and with fewer ingredients, like honeycomb. Use 1 cup of sugar and 1/4 cup of water. Place both in a cold saucepan, heat gently, stirring only until the sugar melts and the mixture starts to boil. After this point it is really important that you don’t stir it as the sugar will crystallise. You can give the pot an occasional swirl, but no stirring! Watch and wait for the edges to start to go brown. When this happens, give the pot a swirl (don’t stir) to mix the brown sugar into the white. Be brave and allow it another minute or so for all the sugar to go brown. Use your nose – if it smells like yummy toffee you’re ok, but if it starts to smell burnt take it off straight away – there are few tastes worse than the taste of burnt sugar. Once it’s all brown, take it off the heat and whisk in 1 tablespoon of baking soda using a metal whisk. Whisk for about 20 seconds only – just enough to incorporate the baking soda. The mix will fluff up very quickly. Pour the mix into a baking tray lined with baking paper. Don’t touch it once it’s in the tin or you may knock some of the air out. It will set within minutes. Simply break into pieces and enjoy! It’s sweet, caramelly and crunchy! By all means dip it in melted chocolate for added delight!
    Don’t give up on sugar cooking – it can be delicious and, with practice, easy!

    Reply

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