After a somewhat surreal, whirlwind week, kicked off by my piece in the Daily Mail, it’s time to take breath, and focus on the important stuff…
I saw some Christmas Spiced Fudge in a deli at the weekend, and loved the sound of it, and wondered if I could re-create it.
Turns out, I can!
I made a batch of it last night to give as thankyous to some parents at school who have helped out with a PTA event.
I’m just mildly concerned that I might have to make another batch, as I can’t stop ‘testing’ this one.
It’s a variation on this White Chocolate Fudge recipe, that I think I found online.
The white choc version is good, but I think this one might be even better. It’s crumbly and creamy with just a hint of warming Christmas spice in the background (I sound like I’m wine tasting…)
I’m always slightly nervous when it comes to making fudge (there was a fudge fiasco one year), but actually if you have a sugar thermometer, it’s not too stressful, and can be done whilst supervising small people writing Christmas cards/poking each other/running off to play cars/coming back to complain that they are hungry and can they have some fudge (answer=NO!).
(If you don’t fancy the mild stress that comes with sugar thermometers and the like, then this recipe here is super simple, and still very delish!)
This is what you need:
- 500g golden caster sugar
- 500ml double cream
- 3 tbsps liquid glucose (you can find this in the baking aisle of most supermarkets)
- 1 tsp mixed spice
- 1/2 tsp each ground cinammon and ground ginger
This is what you do:
- Place the sugar, cream and liquid glucose in large saucepan (you need enough room for it to really bubble up) and stir well over a low heat to mix
- Continue stirring until the sugar has dissolved and the mixture no longer feels grainy
- Add the spices and stir really well to distribute (I used a whisk to give a really thorough mix, and get rid of any lumps of spice)
- Increase the heat, and keep at a ‘rolling boil’ until you reach ‘soft set’ on a jam thermometer, stirring at intervals to prevent it catching on the bottom of the pan (take care when stirring, it can all bubble up and spit molten fudge onto your hands. Not that I’d know…)
If you don’t have the technological wizadry that is a jam thermometer, then you can test when it is ready by dropping small amounts into a glass of cold water. It is ready when it sets into a soft ball that can be picked up with a teaspoon. It should have thickened, darkened slightly and the bubbles should be small and even
- Whilst you’re waiting for it to reach temperature, line a brownie tin with greaseproof paper/foil/ silicone liner
- Once it’s at ‘soft set’ remove the heat, stir well and pour into your lined tin
- Leave to set, cut into chunks and
devourpop into bags/jars to give as fabulous presents!
I managed to get about 48 chunks from this batch, which is easily 4 presents, in half an hour, and works out at about 50p per present-happy days!