Fudge, Sweet

The joys and pitfalls of making fudge

Fudge PartySince I am still at home waiting for HR to sort out everything for my new job I have been spending my time with my family and my stove, specifically I have been making fudge – a lot of it!

I have been really thinking about making it into a little business that I can do part time running the occasional stall here and there. Its really exciting and I’ve always fancied the idea of being my own little boss so now I am really looking it. I have contacted our local environmental health about my kitchen and whilst waiting for them I have been practicing.

Vanilla and Cranberry BrandyI have encountered a lot of issues and was kinda lulled into a false sense of security because my first few batches of fudge came out so well that I thought, “hey, this is easy!”. How wrong I have been. I am currently writing this as a failed batch of simple vanilla fudge has split and is cooling in the kitchen ready to make its way swiftly to the bin. For some reason this time it has split and I have no idea why! Still, I will get back on my fudge horse and try again.
I have learnt a lot though and every mistake tells me what I did wrong so that next time I can fix it. I’ve learnt you can re-cook over heated fudge, not to stir too early to stop crystal formation, the right pan to use, altering the temperature to suit your thermometer. It’s no wonder there is no one recipe that is fool proof.

I will get this and some of the fudge that has worked has been fantastic, my dad even said it was the best he’d ever tasted (my dad will eat anything though!) and my fudge party that I held so friends and family could help me eat some of the mountain was very well received. Now I just need to keep at it… practice, practice, practice and then one day I might be at a stall near you.Whisky and After 8 Fudge

Sweet, Traybake

Chocolate Fudge Mountain

The other day the little-ist Baker went for a walk to the park whilst I stayed home to keep an eye on the workmen who were fixing a window. It was the first time I was kinda alone in the house since she was born so I felt a little excited and decided that I was going to try and make something that I had wanted to do since I was a kid… make fudge!image

When I was about 13 years old I found a recipe to make fudge in a magazine. It looked so easy to do and I had visions of an endless supply of fudge I could make myself. Sadly, it didn’t work so all I got was a large bowl of melted, sticky sugar. I was heartbroken and until a few days ago I never tried to make it again. I knew where it had gone wrong, it was because I had no sugar thermometer to get it to the magic 114c, aka Soft Ball Stage. I tried dropping the bit into a glass of water but it wasn’t accurate enough to get it to work.

This time I was armed, sugar thermometer clipped to the side of my pan… I was ready.

And low and behold – I made chocolate fudge. Not just a little chocolate fudge, a lot of chocolate fudge. In fact, I made enough fudge for a small chocolate fudge mountain in my kitchen. If I wasn’t on a diet it would have been heaven but instead it called me to eat it knowing I had to be a little bit good that week. I decided to bag it up into little individual bags and gave it away to family.

I might have a go at doing this again at Christmas as it would make a lovely little present to give to everyone. The recipe I used was from the Home Made Sweet Shop book which I’d recommend to anyone with a love of old fashioned sweet and a burning desire to make them yourself.

Don’t forget to keep any crumbly bits that break off when cutting. I used these to put into vanilla cupcakes.