Who doesn’t love fudge?
Well to those non-believers, I say you just haven’t tried the true fudge.
The true-true (Cloud Atlas anyone?)
In fudge we trust. Can I get an ‘A-fudge’?
So by now, you’re probably rolling your eyes, because clearly all I am doing is putting fudge in front of words. I’ll stop. I’ve ran out of fudge related puns anyways.
Joking aside, what with all the aggro against fudge?
The other day, I had a 25 minute conversation, with someone who was convinced that fudge,
“… is exclusively for those old enough to know what the swinging sixties was actually like.”
While a lot of you might be offended, I got what she meant. I’m not sure if it was just simply a dig at me, or if she actually felt so strongly against it. But her message was clear: Fudge is for the old folks.
Well then, I must be the oldest.
It’s my sweet distraction. My naughty treat in the wee hours of the morning, when hot, humid, restlessness pays me a visit; stealing my sleep away.
As I write this, I am scoffing down cubes of the stuff; and my fingers are steadily growing more joyously sticky. Yumm-y.
Its one thing to go to the cornershop and buy a pack of old, stanky, been-on-the-shelf-too-long fudge. And its certainly another, to give life to this heavenly squidgy nectar, all from the comfort of your own home.
And what a comfort is is. Let me show you how:
Homemade Chocolatey Caramely Tasty Goey Fudge Thins
[it’s a mouthful, I know, but you’ll thank me when you’re stuffing your face with the stuff]
You will need:
400g (1lb) granulated sugar
85g (3oz) butter
397g 1 Can Carnation Condensed Milk
100g Semi-sweet Dark Chocolate cut into small pieces.
1/2 tsp Cinnamon
Few drops of vanilla extract
1/2 tsp of Sea Salt Flakes + a little extra for topping.
Greaseproof/ Baking Parchment Paper
[Notes to consider before you begin]
To get this right you need patience. Don’t rush otherwise the sugar crystals won’t dissolve and it’ll be crunchy. Everyone knows that crunchy crystalline fudge is not even worth the sugars it came out of.
1. Line a baking tray of your choice with parchment paper.
2. Combine your sugar, condensed milk, butter, cinnamon and salt in a medium saucepan; bring to rolling boil over medium heat, stirring constantly.
3. Boil for 10 – 15 minutes or until mixture starts to thicken.
4. Remove from heat. Stir in chocolate and vanilla until both have blended.
5. Pour into prepared pan. Chill until set, 4 hours or overnight.
6. Sprinkle your salt flakes sparingly. Remove from dish, and cut into squares.
Store in refrigerator in a sealed air-tight container. I’ve opted to store mine in the freezer, because its just too hot here and it gets squidgy quick.
Have a go experimenting with different fillings such as: peanut butter, almonds, hazelnuts or even marshmallows (for that you’ll definitely need to reduce the sugar).
I once tried a toffee and almond butter filling which I’m afraid to replicate ever again. It was so good, I ate the whole tin and spent the whole evening beating myself up for it.