Eat: Double Cream Fudge

Hey foodies,

So like I mentioned on my previous post, I'm testing fudge recipes for a new business venture. I've been running little focus groups with each type, just to get the gist of what all you fudge eaters are looking for in your favourite fudge. It has been a battle between, texture and flavour, with a few tests still to go.

As you may know, fudge is made by bringing milk, sugar and butter up to about 114c. The question is, which milk product or sugar type makes the best, tooth achingly sweet fudge.

The first in my trials was a double cream recipe. A particularly simple recipe, if a tad indulgent, this fudge was soft and creamy. You couldn't eat a lot though, it was rather rich. Nonetheless, it was gone rather quickly! 

Check out the recipe below and give it a go yourself!

Keep calm and get your wooden spoons ready!

Love,

Jess

Creamy Fudge 

Adapted from All Recipes UK

Ingredients:

• 400ml double cream
• 450g golden caster sugar
• 50g butter
• 1tbsp liquid glucose
• 1tsp vanilla extract (optional)

Method:

Prep: 15 min | Cook: 15-20 min | Cooling: 3 hour (min)

1. Grease and line the base of a square 20 cm cake tin
2. Combine all ingredients in a heavy, deep saucepan, over a medium heat and stir until the sugar has dissolved.
3. Put your thermometer into the mixture and increase the heat to medium-high, bringing the mixture to a rolling boil. Keep the mixture at a rolling boil, stirring occasionally to stop the mixture catching the bottom of the pan, until the temperature reaches 114 degrees C - 116 degrees C. This is known as soft ball stage, if you don't have a thermometer, you can test by dropping a little of the mixture into cold water, if it's ready, it will form a soft ball. At this stage, remove the pan from the heat.
4. Once the temperature has dropped to 110 degrees C, about 5 minutes cooling time, beat the mixture with a wooden spoon. Keep the thermometer in, to watch the temperature drop to 60 degree C. This should take about 10 minutes and there is a noticeable difference in the fudge, going from a glossy texture, to more granular. The fudge should also feel a lot thicker and start to move away from the sides of the pan.

Note: This is the most important stage, as during cooling, small crystals form, which when beaten, create a smooth texture. Without this, your fudge may be granular.

      5. Once thicker and loosing shine, you have a small window at which to get the fudge into your prepared tin and leave to cool until set. Once set cut and package or serve.

Note: Do not be tempted to rush this stage, as putting fudge in the fridge actually prevents the fudge from setting properly and can cause it to loose its firmness, becoming sticky and difficult to cut.


Enjoy!