Daily Archives: January 21, 2011

Home Made Sweets 2: Fudge

Home made fudge

There isn’t a child on earth who doesn’t like sweets and I confess that I have an exceptionally sweet tooth myself.   I see no reason to deprive children of sweets as long as they’re a treat and they’re eating plenty of good healthy stuff as well.  I constantly remind my children that if their everyday diet is good, from time to time they can eat rubbish with a clear conscience.

But have you ever looked at the ingredients on some of the stuff they like?  Not for nothing is something called ‘Toxic Waste’!  If you make your own, you know exactly what’s in it and homemade sweets are really easy to make.  Fudge is also made using storecupboard ingredients so can be made at the drop of a hat.

Warning:  This fudge is so delicious it has to be locked away or you will find that you take a piece every time you pass the plate and you may find you have gained 20lb in two days.  I know I have.  And, as you might as well be hung for a sheep as a lamb, have a look at these truffle recipes.

I would recommend buying a sugar thermometer if you don’t already have one, as it saves a lot of time dropping boiling gloop into saucers of water.  If you don’t have a thermometer, the mixture has reached ‘Soft Ball’ when a teaspoon of the mixture dropped into cold water forms a soft ball when rolled between your finger and thumb.

VANILLA FUDGE

Utensils:
1 x large, heavy based saucepan
1 x electric whisk
1 x shallow tin about 10” x 8” – buttered

Ingredients:
1lb / 480g granulated sugar
2oz / 60g butter
¼ pint / 150ml cream
¼ pint / 150ml milk
½ teaspoon vanilla essence

Method:
Put all the ingredients except the vanilla into the pan
Heat gently, stirring, until the sugar has dissolved
Bring to the boil, then keep it on a good, rolling boil stirring from time to time
When the mixture has reached 115oC / 240oF or soft ball, remove the pan from the heat
Place the pan on a cool surface and add the vanilla essence
Beat the mixture until it becomes thick and creamy and starts to develop a slightly grainy texture round the edges
Pour it immediately into the buttered tin and leave until cold
Cut it into squares in the tin when set.

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