Fudge It

If you’re anything like me then Christmas is a time to be at home with your family baking, eating, drinking (champers – of course) and repeating the cycle until you burst. Sound familiar? If so, you’ll be pleased to know that I have mastered a culinary art that is commonly known as Fudge making.

If you’ve got some time and fancy doing some festive cooking, here’s how it’s done:

Ingredients:
350g brown sugar
300ml cream
100g of butter
A few splashes of brandy

You will also need:
Nonstick frying pan
Thermometer

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Method

Start by heating up the empty pan to make it nice and hot then add the sugar, milk and cream. Keep stirring so the sugar softens, then add the butter and continue to stir while it melts. The aim is to heat the mixture until it reaches 119 degrees. The mixture should begin to thicken and darken, you need to get to the point where it looks like caramel. Once you reach 119 degrees, turn the pan to the side and whip the mixture into the side of the pan. As you whip, add the splashes of brandy.

Line a dish with greaseproof paper and poor the mixture in. Leave it for roughly 2 hours in a cool dry place, then once it’s set break it into bitesized pieces and leave to rest in the fridge for a few hours. Voila! Who needs a quality street when you can watch the Christmas classics as you enjoy homemade fudge!

Words by – VT

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