![]() ![]() Heat it gently, whilst stirring, until the sugar has dissolved: the mixture will look smooth and you won’t feel any grittiness at the bottom of the saucepan as you stir it once it’s ready. Measure the butter, sugar, golden syrup and cream into a saucepan. You can even do it in the microwave!ĥ50g sugar (I used golden caster sugar/Sucre de canne en poudre, for you Paris-dwellers)ģ30ml double cream (I used crème entière liquide, which handily comes in a 33cl pouch thus avoiding trying to measure the volume of cream) If you don’t want to go in for sugar thermometers and all that jazz, have a read of my easy chocolate fudge recipe. If you want to have a read of Felicity Cloake’s post about her fudge experiments, here’s a link.Ĭaramel lovers should check out my recipes for salted caramel macarons and apple cupcakes with salted caramel buttercream too. I also found I needed to heat the mixture to 120☌ for my ideal texture. ![]() I changed the quantities slightly – I was able to buy 330ml pouches of cream, I used golden caster sugar rather than demerera and I wanted more salt. (3) the sea salt is what makes this really special – it is absolutely necessary to balance out the sugar and syrup.įor all of my extensive trials, I found Felicity Cloake’s ‘perfect’ fudge is pretty close to my idea of perfection. (2) golden syrup gives it a lovely flavour – homemade syrup works too if you can’t get golden syrup (I followed this recipe) but it is definitely less tasty, (1) a sugar thermometer is essential – it’s the only way to get the right texture, For now I’m satisfied to have mastered traditional fudge. I’ll definitely be returning to the quest to find my favourite tablet recipe soon. Two of them were so hard and crumbly that they were more like ‘tablet’ – a sandier-textured Scottish relation to fudge. Some turned out too soft, others too crumbly. I was determined to make great sea salt fudge. Also it keeps well in the fridge.Īs you can see from the photos above and below, I tried a lot of different recipes. To make it go even further, I cut mine into thin strips and let them melt on my tongue. It is so full of flavour that a couple of pieces with your coffee are really all you want (honestly). That said, it’s so good when it’s done right. Fudge is usually a holiday treat for a very good reason: there are few nutritional redeeming features. ![]() The other thing I discovered on my fudge quest is that you need a truly horrifying quantity of sugar. I’ve found out since that it’s not even that difficult to make good fudge!! I’m even more cross about it, thinking back now, than I was then. We were excited to dive in, only to find it to be a very sad approximation to real fudge.īars of sea salt fudge, clotted cream fudge and rum & raisin fudge, all as tasteless as each other … My sister and I bought some fudge from one of the few shops that was open. I was on holiday on the south coast of England earlier in the summer. Other times, a food disappointment can set me off trying to right the food wrong. Sometimes I bake to recreate something wonderful (especially when I can’t get it again). ![]()
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