Best Fudge Recipe

Who makes the best fudge? Ask 100 cooks and you will get 100 different answers! So here is my hub entry of the best fudge recipe

Ingredients you will need:

·         675g of plain Sugar (Castor sugar will also do)

·         500ml Thick Cream (preferable double)

·         ½ stick of butter

·         1 Handful of White Chocolate (No one will probably guess that there is white chocolate in there, but it works wonders for the taste of the best fudge recipe)

·         1tsp of Glucose (This is just to add a bit more structure to the fudge. You can choose not to use it though, but do consider trying it out once)

·         1 Vanilla Pod (This again, isn’t essential, but there is nothing on the planet which can beat the aroma of an actual vanilla pod. It feels wonderful)

Directions

Put all the ingredients except the white chocolate into a heavy saucepan. To get the most out of a vanilla pod, put in on a board and run your knife through it. Then scrape out the insides and put all the gorgeous mush into the pan. Grease and line a baking with a parchment paper to put the fudge in it.

Put saucepan on a very low heat from the beginning as the sugar needs to dissolve before the mixture thicken too much to prevent and granular particles from being left behind. That will spoil the smoothness of your fudge.

Once sugar is dissolved, and you get nice golden syrup, increase the heat until it comes to a boil. It is very important to continuously stir the mixture at this stage; otherwise the bottom of it will burn.

Continue to boil and stir for about 15 to 18 minutes. It will look like set honey after sometime. If you have been cooking for a longer time than this, don’t worry, it is more about the feel of the mixture which depends from person to person and burner to burner. Remove it from the heat, once it reaches that stage.

This is an important stage. Don’t put the fudge immediately into the tray. You need to beat it well to give it a nice texture until it cools down sufficiently.

This should take at least 10 to 15 mins, and you will be able to see your fudge come to life as you beat it. After a while add the white chocolate to the mixture when it can still melt it in but not burn it. White chocolate by nature is extremely delicate. Don’t go for anything precise. A little bit of uncertainty sometimes works really well to get something perfect done.

It should be pretty cooled down after all the mixing. Don’t put it in the fridge to cool it down. Just before you sense that the mixture is setting spoon it into the greaseproof tin and using a spatula spread it evenly on the top and you’ll get lovely fudge in a while. You just need to wait to get the best fudge recipe.

Let the fudge cool for about 6 hours or so. It keeps well for a week so you needn’t worry about it at all. Now enjoy because we all know we are not waiting 6 hours to enjoy this delicious fudge!