So when I think of things like fudge or chocolate truffles I always think they are going to be seriously hard to do. Like they are some incredible skill that only the super elite of the culinary world can learn. Not so my friends, not so.
I have started trying a few of these seemingly tricky numbers of late and it would seem that the wool is being pulled over your eyes. They are incredibly simple. This fudge recipe is a delight to make and doesn’t require much work or ingredients. It makes a perfect stocking filler or secret Santa gift aswel.
Don’t get me wrong, this recipe is not healthy. This recipe has never even been in the same room as healthy. This recipe has never even been in the same town as healthy. So just don’t go eating a whole jar of it like I just did. Remember kids, I do these things so you don’t have to.
200ml double cream
500g Soft brown sugar
1 tbs Vanilla extract
300g Icing sugar
-In a large heavy based saucepan, heat the cream gently with the butter.
-When the butter is fully dissolved and mixed through, pour in your sugar and vanilla extract.
-Keep stirring until the sugar has dissolved.
-Now crank up the heat to full.
-The mixture will start bubbling viciously. This is all part of the plan. When it starts bubbling you want to count out two minutes on a timer.
-This should give you the perfect setting temperature for the sugar (110 degrees celsius if you have a sugar thermometer).
-Pour your mixture into a large bowl with the icing sugar.
-Beat it all together well, this will take a few minutes. Make sure you get all of the lumps of icing sugar out as this will give you a better quality product at the end.
|I simply respect the chemistry.|
-Next you want to pour it into a baking dish, lined with cling film. The one I used was about 18cm x 20cm. –This gave me a 2cm deep fudge. Perfect for fitting in the jars I have.
-Leave the fudge to chill overnight, then cut it up into blocks. You can make them however big you like, I went with pretty small ones as I was putting them in jars for presents.
-They should last in a fridge for about two weeks. Happy out.
Someone’s going to be in the good books.