Every now and then I get a sugar craving that just won’t quit! Rather than rushing out to the shops for a pre-made hit, I’ve come up with this very inexact recipe for fudge based on this more exact recipe.
Method
a dollop of margarine (or whatever you use for spread – I use low ‘healthier’ fat spreads: olive or canola)
I use a large wooded spoon for dolloping. Just stick it in the margarine container and scoop out a dollop. For the sugar, same thing – but I measure over the saucepan and allow it to heap and overflow a bit. To measure the milk I pour it into the spoon, again allowing a slight overflow. Because the milk is liquid, I have to fill the spoon twice, while the fat is solid so stays in one piece, and the sugar heaps and trickles down.
Stir and melt it all together in a heavy bottomed saucepan over low heat. When it’s melted, let it come to a roaring boil and boil for about 15 minutes, stirring occasionally to prevent sticking and burning. Use the time to grease a small plate or saucer, and prepare your flavoring. You can use as little or as much as you want, in whatever combination you desire. A few suggestions:
Would you like some fudge? Image via Wikipedia
dried fruit
chopped nuts
slivered fresh ginger
vanilla
peppermint
chocolate
Test the fudge to see if it’s ready by drizzling a little in a glass of very cold water, stick your fingers in and see if you can get it to form a soft ball. When it does, it’s ready.
Take it off the heat and add the flavoring then beat by hand till it thickens and is no longer glossy (if it’s boiled long enough this should take just a few minutes).
You may want to scoop it onto a greased plate to harden, or you may want to just eat it out of the pot. Up to you and depends on how intense that craving is.
This recipe makes enough to make one glob of fudge about the size of a large bake shop biscuit. And that’s usually enough fudge to satisfy my craving. Please use Fairtrade sugar.
Let me know how it works out for you. The firs time I made it, not quite enough sugar and not quite long enough boiling. Getting it to the soft ball stage most important for getting the right texture when beating.
Oh thank you for the tips!! will sure be helpful, I always have a hard time getting to know how much to boil the food I’m preparing.. I’ll sure let you know how it comes out 😀
Alison Amazed 
Yummmm!!! I want!! 😀
It’s easy. Try the dollop measuring. 🙂
Deal 😀 Thanks!!
Let me know how it works out for you. The firs time I made it, not quite enough sugar and not quite long enough boiling. Getting it to the soft ball stage most important for getting the right texture when beating.
Oh thank you for the tips!! will sure be helpful, I always have a hard time getting to know how much to boil the food I’m preparing.. I’ll sure let you know how it comes out 😀
You’re welcome. 🙂