Thought I’d pick something from the homemade sweets section, so have chosen the most basic to start off with.
1lb granulated sugar
Quarter pint of evaporated milk
Quarter pint of milk
Few drops of vanilla
Put the sugar, butter and both milks in a heavy based saucepan and heat gently until the sugar has dissolved and the butter melted. Bring to the boil and boil steadily to 240F, soft ball stage, stirring occasionally. Remove from the heat, place on a cool surface, add the vanilla and beat until the mixture becomes thick and creamy and ‘grains’ – ie until minute crystals form. Pour it into a 6 x 8 inch tin. Leave till cold then cut into squares.
Make sure to use a deep pan for this, I took my eyes off it for a while and it nearly boiled over the top! It doesn’t tell you how long it takes to reach the soft ball stage. I have a sugar thermometer so was easy to know when it was ready. If you don’t have one then you need to do the soft ball test using a glass of cold water. I reckon it took a good 20 minutes of boiling for the mixture to reach the correct temperature. I have to say I didn’t get the whole grain/minute crystals, I followed the instructions and was beating for about 5 minutes then I just poured it into the tin.
It took a while to set, while I was waiting I had the saucepan and spoon to lick!! Once cooled I just cut into rough squares. It tasted great, ridiculously sweet but guess that’s to be expected with all that sugar. I felt it was more like a caramel than a fudge. You do need to be patient with this, and that’s where I definitely went wrong. I had put it in the fridge to set but was still quite soft when I cut it so nearly ended up with a sticky mess! There are quite a few flavoured fudge recipes in the book so definitely looking forward to trying them.
Would I make it again? Probably, am definitely going to be trying the flavoured fudges, this one is so sweet, so hoping the addition if a flavour will distract from that.