When reading one of the many food magazines that we have lying around our house I came across a recipe for fudge. Having read the recipe and seeing that you ‘only’ need boil sugar, butter and milk, I though this sounds easy I’ll give it a go. Having acquired a shiny new saucepan (our non-stick aluminium ones are rapidly passing their best) and a Heston Blumenthal Precision Digital Confectionary Thermometer.
All you need to do is heat all the ingredients until they reach 115 degrees or the ‘soft ball stage’, which means the mixture forms a soft ball when dropped into cold water (you can use this method if you don’t have a fancy thermometer).
Brimming with confidence I set about my first batch having soaked some raisins in rum and mixed fruit in brandy to flavour the fudge. Because at this point I thought milk ah semi skimmed will do, now this is fine the outcome was edible and tasted like fudge, however it took and age and it didn’t produce as much as I hoped.
Despite my slight overconfidence, I had actually made tasty fudge, I took it into the office and it rather rapidly disappeared, this could have been to do with the alcohol content. Attempt number two went much more to plan, this time I went straight for double cream and simple vanilla flavouring. The results were great and can be repeated for different flavours, I’ve created a Talisker whisky flavour as well as repeating my ‘Christmas cake’ flavour.
- 100g Netherend Dairy butter
- 300g Double Cream
- 300g caster Sugar
- 1/2tsp Vanilla bean paste
- Melt the butter in a large heavy based pan
- Add in the cream and then the sugar
- Bring to the boil and then boil until it reaches 115 degrees or the 'soft ball' stage this takes about 20-30 minutes
- Take off the heat and stir in the vanilla bean paste
- Beat the mixture carefullly and then pour into moulds and allow to cool