My awesome flatmate Tara (who always underestimates her cooking ability!) made this delicious fudge from a recipe passed on by her friend
Yun Alex Lee, who in turn got it from her friend’s Mum, editor of Foodtown magazine (I think she means Sarah Beresford?). Anyway, any recipe that has effectively been passed on that many times is a good sign that good, nay, outstanding, things happen. This fudge has a gorgeous toffee flavour, and is soft and pliable at room temperature. When I asked if I could photograph it and share the recipe, Tara asked me to make it pretty, but let’s be honest here – it’s fudge, and fudge elicits immediate drooling without any visual cues needed!
A quick note about making this fudge: while Tara was worried she had burnt the butter (there were brown flecks proliferating when she was stirring it “like a madwoman”), this turned out fine. In fact, if you burn the butter a little it really is just like brown butter fudge, which couldn’t be anything short of mindblowing! Also I was surprised this fudge didn’t take a year to make. Slightly worrying, because it means I might make some myself and start to need new jeans…
By the way, I’ve copied and pasted the exact wording of the recipe from Tara’s friend
Yun Alex Lee, because she makes it sound like a heck of a lot of fun.
- 3 Cups sugar
- 1/2 cup milk
- 1 can sweetened condensed milk (400g)
- 3 Tbsp golden syrup
- pinch of salt
- 125g butter
Start with a large saucepan (they like to bubble and expand and you don’t want it overspilling on ya stove), on low heat melt the sugar and milk until it’s syrupy. Then add everything else in. At this stage turn the heat up a little bit more. The trick here is to stir like a madwoman (til it’s done) and not let it get burnt. So it’s good to get totally set up before you start the stirring in pot thing coz once you start you can’t stop til you are done. Once everything’s melted, turn the heat up a little more, basically til you see it bubbling gently. Then you gotta have patience and keep stirring and wait for it to thicken (only will thicken if it’s bubbling). If you get bits of burnt black stuff don’t worry, it doesn’t really show up in the fudge and doesn’t really affect it (unless there’s a gigantic burnt piece). And you want it to thicken to the “soft ball” stage, where if you drop a bit into a glass of cold water, it will hold its form at the bottom of the glass, and be a soft and slightly flat ball. If it just flattens and disintegrates then it’s not ready.
So do it til soft ball stage. And then yay yo don’t have to stir anymore. Take it off the heat promptly and use electric whiz thing to beat the crap out of it, until it looks like it’s almost going to set in front of your eyes (but not actually set, coz then you will be in trouble coz you can’t get it in the container lol). Then yay you are done and chuck it in container with spatula, and wait til set (I usually put it in fridge for a bit) and you are all sorted! :)
Cool. Share this awesome ness with friends and fam :)
Foodie favourite of the moment
Freshly squeezed tangelo juice – my local greengrocer has been selling NZ tengelos for less than $2 a kilo and they are just so delicious and juicy! I’ve been using them instead of lemon juice in a lot of salads, and they lend such a lovely sweetness. Since tomatoes are still pretty meh and expensive, a squeeze of tangelo juice in whatever dressing I’m whisking up adds a cheap but amazing shot of fruitiness. Of course I’ve also been squeezing a few tangelos for a luxurious drink.