In a slightly ill-judged effort, I tried to make fudge last week, whilst also trying to make scones and gift bags for the teachers at BigSmall’s school. It’s a recipe I have used before, but for some reason (too much rushing and a too small pan I think!) it failed to set. Even after 24hrs in the fridge, it was more like sticky toffee sauce than fudge.
The general consensus was to chuck it all back in the pan, with a splash of evaporated milk (I am not sure what purpose this served, or if it is indeed absolutely necessary, but we had a tin (only 3 months out of date..) languishing in the cupboard, so I added a bit. Then boil until it reaches 115C, and try again.
(Other suggestions included stirring it into ice cream; add icing sugar and make frosting; spoon straight into your mouth!)
And I am pleased to report that it worked!
It’s not perfect fudge-some of it has a more toffee like consistency.
Maybe it’s Tudge, or Foffee.
Either way, it tastes pretty yum.
So it’s not just jam that can be re-boiled 😉