I hadn’t realized that fudge was such an important subject until I posted my simple fudge recipe. Although one of my most popular recipes, some traditional fudge enthusiasts were quick to point out that by using condensed milk I was committing a cardinal sin and that a proper fudge cook (if that’s the correct term!) would always use double cream. I don’t need much of an excuse to bake so the next time I attempted a fudge recipe, I thought I’d have a go at something of which the fudge purists would approve! I’m not sure if this recipe ticks all the boxes, but I have to confess that despite it requiring a little more care and effort, this fudge really is worth the extra work!
- 2½ ounces / 75g dark chocolate
- 14 ounces / 400g demerara sugar
- 2 tablespoons of golden syrup
- 4¼ fluid ounces / 120ml double cream
- 1 ounce / 30g unsalted butter
Line a 7-inch / 18cm square tin with greaseproof paper.
Break your chocolate into small pieces and put into a medium saucepan with your sugar, syrup and cream and heat up until melted and combined.
Once combined, boil the mixture – without stirring – until the mixture reaches 115°C / 239°F on a sugar thermometer.
Take off the heat, add the butter and let it melt into the mix – without stirring.
Leave to cool until it reaches 45°C / 113°F, being careful not to disturb the mix (be gentle with your sugar thermometer as it’s easy to accidentally stir the mix with your thermometer prong, resulting in a grainy texture).
Once it has reaches its desired temperature, give it a vigorous stir until it is thick and you can pour into the prepared tin.
Leave to set for 3 hours (or preferably overnight) but do not chill in the fridge.
Once completely set, remove from the tin and cut into small squares (or big ones if you’re feeling greedy!)
Mackinac Island in Northern Michigan, USA, is famed for making fudge and holds an annual Fudge Festival in fourth week of August. Virtually every tourist to the town are what the locals call “fudgies”.