Making your own fudge – the easy way
Making your own fudge the (very) easy way
I had always thought that making fudge would be hard. It would require endless hours spend behind the stove, measures the temperature on sugar, boiling it to a whatever stage and than crossing your fingers to hope that the end result might actually be edible.
Of course I was never hindered by any true experience in making the sweet stuff. I buy fudge occassionally at the market but try to do it as little as possible. Because, well, we know that fudge has loads of sugar and since I do try and limit my intake of it, making fudge is generally not a good idea.
In comes Tom… We were both looking for inspiration for new recipes and for some reason he had the idea of making fudge. It might have something to do that he stands beside a guy called “Jack Fudge” at the market on a regular basis, so maybe he figured it was time to try it for himself. As luck would have it he found a recipe on a Dutch site called “Lekker & Simpel” where they made fudge with a chocolate base instead of the normal sugar base. Chocolate, condensed milk and butter. Could not have been simpler really. We added some ingredients to the mix and voila; fudge in no effort at all!
Of course you can see in the photos that the fudge is oozing a bit right? Turns out that adding fresh cherries is not the best of ideas when it comes to fudge. But apart from the looks and the slightly wet white chocolate layer, the taste was amazing. Just the way you want fudge to be. So apart from not adding those cherries in (stick to dry ingredients like nuts, coconut etc) it was a big success. And seriously easy to make.
Making your own fudge
- 200 gram white chocolate
- 200 gram milk chocolate
- 30 gram butter
- 1 can of condensed milk
- 2 tbsp of pistachio, roughly chopped
- 1 tbsp ground coconut
- 50 gram sweet cherries, stones removed and cut into slices
- You will be making two layers of fudge on top of each other, so start by melting the butter in a bowl. Preferably use the double broiler method for this or else in a small saucepan, but if you do pay attention it does not get too hot.
- Once the butter is melted, add the milk chocolate and leave this to melt with the butter. Once the chocolate is melted add half of the condensed milk can to it. Keep stirring until you have a smooth mixture. Add the chopped pistachio to that.
- Prepare a shallow ovendish and cover with baking paper. Leave the edges to hang over the tin so it is easy to pull out of the dish.
- Pour the contents of the pan into the tin and spread the fudge evenly over the bottom. Put in the fridge for about an hour so it can set.
- Melt the white chocolate and butter in the same way and add the remainder of the condensed milk to. Add the cherries (or whatever substitute you’re using) and the grated coconut. Stir and pour over the set layer of milk chocolate
- Leave in the fridge for at least 4 hours and once set you can take it out and cut into piece