Nov 17 2004
Fudge Making
Back on the 5th of November I tried to make fudge for my annual bonfire party. But it went pretty badly wrong. This was mainly due to the fact that I totally forgot the recipe, and got the temperature wrong. I ended up with burnt toffee that was inedible, and almost ruined the pan.
However I have now got the correct recipe, and just made a nice big batch of fudge ready for Saturday’s dance competition.
So i don’t forget it again, here is the recipe:
900g granulated sugar
1 tin of condensed milk
1 condensed milk tin full of normal milk
1/2 pack (125g) of butter
Making the fudge is simplicity itself! Put everything in a big (and I do mean BIG) pan, heat gently until your cooking thermometer (you do have one right?) says 116 Centigrade (240F or “soft ball”). Then put your pan in a sink of cold water (dodge the cloud of steam) and then stir till the mixture starts to get stiff. Finally pour out. Either into a cooling pan, or if you have got the mixture cooled properly, you’ll can pour the fudge onto a piece of silver foil on the worktop. If you get the fudge at the right temperature it will stick together and not just flow off the silver foil. If you get it wrong you have a big mess to clean up :-)
You can also add vanilla essence or chocolate or anything else that takes your fancy to the recipe :-)
Had a go this afternoon. Dont have a thermometer!! Ended up with some delicious goo which I am just puring over two bananas!! Guess I need a thermometer!!!
sorry to ask a daft question, but is that a large tin of condensed milk or the small half can size???