National Fudge Day


Gosh today’s national fudge day! Yum yum yum! Surprisingly it’s been around since the 19th century. Rumour has it that it was created after an apprentice left his pot of caramel he was stirring for his boss to long and that it went grainy. The customers though apparently loved it and decided to name it fudge after the young apprentice.


So here’s a couple of recipes to make tonight.


Wheat, gluten, dairy & egg free....



1 7 1/2 oz container Marshmallow Fluff or marshmallow creme
2 1/2 cups sugar
5 oz coconut milk (try to get the thickest part, not the clear, thin part)
1 tsp salt
1/2 stick margarine (=1/4 cup)
1 tsp vanilla
12 oz chocolate chips/chunks


Method

Combine all ingredients through margarine in a heavy saucepan with a candy thermometer. Mix and bring to a boil over medium heat. Keep stirring intermittently.
Allow the mixture to boil for several minutes (more than five), until the thermometer reads “soft ball stage”. You can’t just go by time, as coconut milk reacts a bit differently and the timing for evaporated milk doesn’t quite work.
Remove from heat, and mix in the vanilla and the chocolate chips. Stir until well combined. Pour out into a greased 9×9 or 8×11 pan.
If you are not sensitive to nuts, you can combine about 1/2 cup pecans/walnuts after adding the chocolate, or you can sprinkle some over the top of the pan of fudge.



And my favourite my James Martin......

Vanilla Fudge


Ingredients

oil, for greasing
300 ml milk
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract

Method

1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.

1 comment:

  1. Mmmmm I love fudge! My Dad always used to make it at Christmas :) x

    ReplyDelete