I caught a cooking program on tv this week where they were making homemade fudge.
This brought on a wave of nostalgia of when, as kids, my brother and I used to go to my Nan’s for a week during the summer holidays to catch up with our cousins.
When we arrived, Nan had always made us either fudge or honeycomb to welcome us for the summer. This would fuel us for all the trips she had planned or for spending the day playing at my cousin’s farm.
The summers always seem hot and lasted forever. Our cousin’s farm was one big adventure playground. We camped in the woods, told scary stories, explored the chalk caves and swam in the freezing, unheated pool. Or Nan packed us all up in her mark 1 Ford Cortina, with the plastic still on the seats to protect them, for a day on the Kent coast and hours on the dodgems.
Amazing what memories a bit of homemade fudge can bring rushing back!
Ingredients:
395g can condensed milk
120g soft brown sugar
125g diced butter
2 tablespoons glucose syrup
60g maple syrup
180g chopped white chocolate
1 teaspoon sea salt flakes
Method:
1. Line a 20cm square cake tin with baking parchment.
2. Put the condensed milk, sugar, butter, glucose syrup and maple syrup in a heavy bottomed saucepan and gentle warm over a low heat.
3. Keep stirring, without boiling, until everything has dissolved and the mixture looks nice and glossy. This will take about 10 minutes. If you don’t take your time at this stage the fudge will taste grainy.
4. Turn up the heat to medium and bring to a simmer, constantly stirring.
5. Keep simmering and stirring until the mixture thickens, bubbles like lava and pulls away from the edge of the pan. This will take 6-8 minutes. If you have a sugar thermometer you are looking for a temperature of around 115C/239F.
6. Now you have to work quickly, take off the heat and stir in the chocolate until melted and combined.
7. Carefully pour into the prepared cake tin and smooth out, it will start to set quickly. Sprinkle with sea salt and leave to cool for 30 minutes. Cover with cling film and pop it in the fridge until firm. A couple of hours should do.
- 395g can condensed milk
- 120g soft brown sugar
- 125g diced butter
- 2 tablespoons glucose syrup
- 60g maple syrup
- 180g chopped white chocolate
- 1 teaspoon sea salt flakes
- I caught a cooking program on tv this week where they were making homemade fudge.
- This brought on a wave of nostalgia of when, as kids, my brother and I used to go to my Nan’s for a week during the summer holidays to catch up with our cousins.
- When we arrived,Nan had always made us either fudge or honeycomb to welcome us for the summer. This would fuel us for all the trips she had planned or for spending the day playing at my cousin’s farm.
- The summers always seem hot and lasted forever. Our cousin’s farm was one big adventure playground. We camped in the woods, told scary stories, explored the chalk caves and swam in the freezing, unheated pool. Or Nan packed us all up in her mark 1 Ford Cortina, with the plastic still on the seats to protect them, for a day on the Kent coast and hours on the dodgems.
- Amazing what memories a bit of homemade fudge can bring rushing back!
