So, yes, I made fudge. For the first time in my life! Why did I decide to make fudge now, you ask? Well, that’s because it was part of my 100 Bakes Challenge! Yes, ladies and gentlemen, we are now TWO items down from my list. Just 98 to go!
Oh, by the way, I actually used the recipe from the condensed milk can! I mean, at first I looked it up on the internet, but then realised it was exactly the same as the one on the tin. So that was amusing. Anyway, let’s get to it.
- 397g condensed milk
- 150ml milk
- 450g demerara sugar
- 115g butter
- Put everything in a saucepan (that’s where I ran into my first issue – the amount of sugar! Oh. My. Goodness. You see that jar of sugar I had? Had to empty it and it still wasn’t enough! That’s where I decided that heck, it’ll have to be a little short because I REFUSE to add any more sugar to that concoction)
- Pop it on slow heat and keep stirring until the sugar dissolves (I kept going until everything was melted)
- Turn up the heat and bring it to a steady boil for 10-15 minutes, it should reach 113-115 Celsius (people, that’s where it got WILD! It got so big! And I had to keep stirring and it was so steamy and splashing everywhere and I was trying to hold the thermometer and it was just… My goodness! I thought I had a big enough sauce pan but not even close. Lesson learned. I think. Had to call husband for an extra pair of hands)
- Take it off the heat and let it cool for 5 minutes, then add any flavourings you wish (orange extract/essence in my case)
- Beat it until it loses its shine and comes away from the sides of the bowl, it should take 5-10 minutes (or in my case about 10 swooshes with a spoon… I think I continued stirring it for too long whilst it was on the hob, so I really didn’t need to beat it much at this stage)
- Pour it in a tin lined with baking parchment to set (it came out as a one smooth blob, that was pretty cool)
And enjoy! I must say, it seems to be a solid fudge recipe, but if I ever made it again, I’d be very tempted to tweak it a bit.
First thing I’d do is see by how much can I reduce the amount of sugar before it’s not fudge anymore. Because that was just too much. Every part of me wanted to rebel against it. Secondly, I now know what to look out for when beating it towards the end to make sure it doesn’t go quite as crumbly as it did this time. I like my fudge a bit… softer? Is that the right word for not-that-crumbly fudge? I’m sure there’s more but, eh…
Anyway, I think it’ll be a while before I give this another go (if ever) but I’m very proud to be able to say now that I have in fact made fudge. Rather successfully at that. Yay!