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Crunchy fudge.

Posted by --- on Friday 21 December, 2007

Ingredients
454g granulated sugar
300 ml milk
57g tablespoons  butter

Method
Put the ingredients into a strong saucepan.
Put saucepan onto the lowest heat of the smallest ring and stir with a wooden spoon until the sugar has dissolved.
It is EXTREMELEY IMPORTANT that all the sugar is dissolved. Test for this by tapping the wooden spoon on the bottom of the pan. If there is any undissolved sugar there it will “crunch” under the spoon. Just leave the pan on the lowest setting and it will boil. Boil steadily leaving the heat at the lowest setting. Do not turn the heat up. Stir only VERY occasionally and gently just to make sure the mixture isn’t burning. Just do this (i.e. boil and stir VERY occasionally) until the mixture forms into a soft ball when a little is dropped from a spoon into a saucer of cold water. This means that you can squeeze the mixture dropped into the cold water together with your fingers and it will form a very soft ball. THIS CAN TAKE WHAT SEEMS LIKE A LONG TIME, up to about 20 mins but the most important thing is what happens when you test a drop of mixture in the saucer of water. BE VERY CAREFUL NOT TO BURN YOURSELF BECAUSE THE FUDGE MIXTURE IS VERY HOT.Remove from the heat and stir with a wooden spoon (careful it is very hot) until the mixture starts to thicken. It is now beginning to set and will do so rapidly.
Pour into a prepared tin greased with butter or vegetable oil.
When nearly set cut into pieces.

I’ve followed this recipe twice now and each time I’ve added some vanilla extract. The first time I boiled it for hours – literally – waiting for the soft ball stage. I put the pan half on the smallest ring on the cooker so that it heated slowly, I tested that all of the sugar had disolved and waited with the occasional stir to ensure the heat was distributing. Then, again with the odd stir, I left it exactly where it was to gradually boil. It took too long that way so I ended up putting the pan on to the whole ring and turning it up to 1.5 – 2 and letting it boil. When I dropped a small amount – about half a tsp – into cold water it flattened into disc shapes very much like erythrocites! In the recipe it says it may take as long as 20 minutes… I kept putting the timer on for 10 minutes at a time and I gave up on it after 2 and a half hours and poured it into a foil-lined tin to set. It sets very fast and tasted ok but had a crunchy, crystalised texture.  The second time didn’t take as long. I heated it slowly to make sure the sugar had time to disolve, again on as low a heat as possible by putting the pan half on and half off the ring, then leaving it in the same possition I turned up the heat to 1.5 as soon as it had disolved. This time though I had a sugar thermometer. I boiled it until it reached the “soft ball” stage that is printed onto the thermometer – around 240c, poured it into the foil-lined tin to set and still ended up with crunchy fudge. The colour is right, the taste is too but the texture isn’t like the fudge we get here in the UK.  I’m going to look for a different recipe.

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