Vanilla Fudge MK3

2014-10-11

Third time round in the quest for a delicious fudge. This time round I used a heavier bottomed saucepan and kept the heat lower.

Lowering the heat slows down the rate at which the sugar cooks and allows you to avoid it burning and turning to caramel.

The point where the sugar reaches the soft ball stage (115C) looked identical to a few degrees before, the thermometer was essential.

When whipping it, it cooled to the point when it was quite viscous before adding the treaty to set.

Cheap Thermometers

Seems the glass the thermometer made from couldn't take heating and cooling. It survived the cooking, but the shattered when washing up.

Vanilla Fudge MK2

2014-09-21

This, the third attempt, to make fudge has proven more successful. Still following the basic recipe and thinking about the cooking process.

This time I used a sugar thermometer to ensure it got to the correct temperature (115C) before allowing it to set.

Note: Use a low to medium heat and a non-stick saucepan.

In particular I noted that towards the end of the cooking sequence, the temperature rose quickly, but this could be a side effect the saucepan, heat or stirring.

The result is delicious though not completely smooth.

Homemade Vanilla Fudge

2014-08-26

This recipe is based on the one found here, and will be updated after tasting the results.

Note: Like making jam, the boiling mixture will bubble furiously, use a large pot.

Ingredients

• oil, for greasing
• 300ml semi-skimmed milk
• 350g caster sugar
• 100g salted butter
• 1 tsp vanilla extract

Method

Grease 18cm square baking dish to store the fudge as it sets.

Warm milk, butter and sugar in a tall pot to dissolve the sugar.

Once dissolved, bring to a rolling boil for 15-20 minutes, stirring continuously. The mixture should end up looking reduced and slightly more viscous.

Allow to cool slightly (5 minutes). Add the vanilla then beat until it becomes thick and glossy.

Pour into the greased dish and allow to cool completely, do not cool in the fridge.

Chop into cubes and enjoy.

Fudge Failures

2014-09-11

In an attempt to make some fudge this evening I discovered two important lessons about working with sugar.

The first was about temperature. When sugar is heated to various temperature our changes state when it cools. in the case of fudge 115C is needed to produce the Soft Ball stage.

The second is the complicated question of chocolate. Adding chocolate to hot fudge appeared to make it seize, but it may have also been a side effect of too high a temperature when cooking the fudge.

Either way, over cooked fudge looks like this...

Admittedly I kept stirring it to get it to this consistency.

So in conclusion I should get myself a sugar thermometer.