How To Make Fudge

How To Make Fudge

This is a real four for the price of 1 post (lucky you eh). A how to post, a food post and my 5th post in The 52MM Challenge and my first video post. Made today because despite it being August we have had a cold day (including hail and thunder) here in Manchester today, it’s cold, it’s miserable, work is done (there isn’t much work in August), because this lovely lass asked to hear more about it and mostly because I enjoy warming myself over a hob on a cold day.

 

I’m making fudge. This is the easiest way to gain a few pounds. But at least you’ll firm up the bingo wings with all of the stirring, so y’know, it’s a little give and a little take. Flabby belly, toned arms. Thems the breaks, stop your grumbling.
This is a recipe that my aunt has sworn by for a good few years, I understand she copied it from the back of a condensed milk tin some years back and has adapted it slowly over the years. What you will need (prepare to feel your teeth squeak just by reading the ingredients list)  1 tin of condensed milk (about 400g) ,150ml of whole milk , 1lb of demerara sugar ,  4oz of butter.

A square tin around 8-9 inches greased and lined Here’s how to do it Put all of of the ingredients in a large, heavy bottomed saucepan on a low heat. Stir until the sugar totally dissolves, this can take a while. Bring to the boil (you want small popping bubbles). Simmer for 10 minutes keep stirring and pushing the spoon over the bottom of the pan the whole time. Test to see if it is done by using a jam thermometer or having a glass of cold water to hand and dropping a bit of the fudge in. The fudge should form a small ball. Once the fudge has completed the above stage remove from the heat and beat for around 10 minutes (work those bingo wings) until it becomes very thick and little speckly grainy bits are showing up.

It almost starts to look like set fudge that has been bitten into. Pour into the tin, level out and allow to cool. Slice into bite sized chunks once cold. Play around with the recipe by adding chocolate, cherries, stem ginger, rum and rasins or whatever you have a craving for. Stirring for longer or even for less time will produce different results. It depends if you want chewy, crumbly or a bit of both style fudge. Enjoy I’m a fat pig so, as much as I enjoy making this stuff I can’t even start eating it or I’d never stop. This batch is off on the bike with Mr Thrifty to dish out to his work friends. And I know most of them, so I’ll know if he has secretly eaten it all himself. Because he didn’t do that with a damp apple cake last October, did he? Oh no. Piglet.