Once it does take of the heat (removing the thermometer) and add the vanilla bean paste. ![]() You want to bring the mixture to 240F (Soft Ball Stage) – Stir every so often until it reaches 240F – which will take about 20 minutes. Stir occasionally round the edges and the bottom of the pan to check the mixture is caramelizing evenly – the colour of the mixture should start to change from light blonde to a more caramelly colour. Put your sugar thermometer into the mixture and continue cooking on a medium-low heat. At this point set your wooden spoon aside as you won’t need to stir as much at this stage. Once all the sugar crystals have dissolved allow the mixture to boil then stir in the condensed milk and bring back up the boil. After this time run the back of a spoon through the mixture then rub a little between your fingers – if you can feel any sugar crystals at all the mixture needs heating for longer. ![]() Put on a medium – low heat and stir continuously without allowing to boil for 10 minutes (Don’t be tempted to turn up the heat at any point! It will burn). Put the sugar, melted butted, cream and milk in a LARGE heavy bottomed saucepan. You will need a sugar thermometer and a long handled wooden spoon Ten minutes, believe me is quite a long time when your hand beating something but just think of it as your pre-fudge workout that entitles you to eat at least half of it! Once it reaches temperature you will need to beat it, by hand, for at least ten minutes to encourage crystallization. Beat the mixture by hand to finish it – Use a big, long handled wooden spoon throughout the process. If you don’t you end up with little burnt crusty bits that will end up in your finished fudge.Ĥ. Work that pastry brush! – Have a pastry brush and cup of water standing ready and keeping brushing down the sides of the pan if you get any little dots or splashes building up as it’s cooking. Scrubbing fudge off your hob isn’t much fun!ģ. Use a big pan! (non-stick!) – It may not look like much when you put it in the pan but it will at least double in size as it cooks. In fact I’m pretty certain it has sensors which tell it when your not looking at just so it has an excuse to burn! You need a bit of patience for this one.Ģ. Get distracted by something (ahem Facebook!) or take your eyes of it and it will burn in a minute. It cannot be rushed – If you rush it you will ruin the fudge Fact!While you don’t necessarily need to be doing a lot for a lot of the time your making it, you do just need to watch it like a hawk. Set aside plenty of time – This recipe will require your full attention for a good hour. Now J isn’t a fan of fudge I think because so often it can be way too sweet but I think I’m bringing him round through a combination of force feeding and multiple taste tests! In fact I’ve caught him on several occasions in the last few days munching away on the offcuts in the fridge when he thinks I’m not looking, so it must be good!Īlthough this fudge isn’t difficult there are a few basic things I’ve found which need to be followed in order for the recipe to work well and get the best results possible.ġ. ![]() I also didn’t want it to be as tooth achingly sweet as some fudges you get. I experimented a fair bit it the beginning of this project to find the perfect recipe, knowing I wanted a fairly firm textured fudge with a good pronounced vanilla flavour. Fudge is really quite a therapeutic thing to make – and once you get your head around the rules and what your doing it’s also pretty easy! However once I’d got organised and got it into perspective I’ve found I’ve really enjoyed doing it. Fudge for one hundred people! I’ve only made it twice before was the general reaction. When I was originally asked to make their favours for them, while I was delighted to be asked, I was very much on the apprehensive side of the fence. Well this weekend is the wedding of J’s sister, for which I have been asked to make the wedding favours for. This week I have mostly been making vast quantities of fudge – Enough fudge to feed 100 people to be exact! Why you ask.
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