A Lockdown Project: My Ideal Fudge Recipe
The only difficult thing about making delicious fudge is how long and at what temperature to cook it for.
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Ingredients
Makes: ~900g of fudge
- 550g demerara sugar
- 100g butter
- 170g golden syrup
- 1.5-2 tps sea salt flakes
- 30g maple syrup
- 350ml double cream
- 1 tsp vanilla extract
Optional:
- Sugar thermometer
Method
Weigh out your ingredients, then get a medium-large pan - ideally with a thick base.
Melt the butter gently, then dissolve in the sugar.
Once the sugar is more-or-less mixed in with the butter, add in the double cream and syrup(s).
Ensure the pan is on a medium heat and stir everything together.
After a few minutes, it should be a smooth liquid that's vaguely fudge-coloured:
Now comes the less-fun part, you basically want to keep it cooking for a while, stiring now and then, mainly to make sure it doesn't stick.
There is lots written online about the 'perfect' temperature to cook your fudge at - I've found it doesn't make much difference, as long as you don't let it get too hot. I use a sugar thermometer and if I see it getting much more than 117℃, I turn the heat off for a minute.
As the fudge is cooking it's fine for it to look light and bubbly like this.
It's quite tricky to know exactly how long to cook for, so it takes a bit of trial and error. Roughly speaking after about 35 minutes, I'm starting to test the fudge for it's consistency.
How to know when the fudge is ready
I use the 'soft ball' method. Again, it's something you'll get better at after a few attempts - but essentially you put a bit of the liquid fudge in cold water to see if it takes on the consistency you're aiming for.
Fill a bowl with cold water. Drop a teaspoon of fudge in - then pick it up. Can you form it into a ball that stays together? Does it have the consistency of fudge? If so, it's probably ready. You don't want it to go hard - that means it's been cooked too long. If the fudge stays very liquid and doesn't form a ball easily, then it needs more cooking.
Once the fudge is cooked, turn off the heat and mix in the salt and vanilla. I personally like to use plenty of salt, but err on the side of caution. You can always sprinkle more salt on after it's cooked. Stir the hot fudge for a few minutes.
When the fudge is cooked, salted and stirred, get a container. I use a small baking tray lined with parchment paper. Put in. Leave for 1.5 hours, then cut up and put in the fridge.
