Wednesday, 4 March 2015

Salted Vanilla Fudge




So, imagine this........last Saturday morning, I'm sat curled up in the chair, cup of coffee in hand, half listening to Andrew & his friend discussing cars, sailing and engineering ( yawn........ in fact I'm yawning again writing this....) and I'm sort of reading my book when suddenly I get this terrible urge to cook up something sweet...........probably my body's way of injecting a little excitement into my day!

So I leaped up and ran down to the kitchen ( maybe a teeny weeny bit of exaggeration there!) to find inspiration to bake something........what to make......and then I remembered that tin of condensed milk in the store cupboard ......it's been there for years .......can't remember why I bought it........anyway, now it's going to become fudge ...... lovely creamy, rich and salty fudge........

recipe - makes a 20cm square tin of fudge

1 can of condensed milk - 397g
150g soft brown sugar
80g butter
1 vanilla pod
half teaspoon sea salt crystals
handful of walnuts (optional)
handful of pistachio nuts - roughly chopped
some more sea salt

1 x 20cm square tin lined.


Weigh out your butter and sugar and place in a non stick pan. I like to use my deep sided frying pan for this - it gives you more room for giving it all a good stir.....


Now add your condensed milk - I love watching this pour in the pan it's so creamy & sticky & sweet

 .............you can see how old the tin is from the lid patination!


Once all the condensed milk is in the pan add the vanilla. Just split the bean in half and scrape out all the lovely caviar inside - these are the vanilla seeds and all you want from the bean.


Now get a wooden spoon, place the pan over a low heat and get stirring.

You are going to need everything to melt together and then get up to a temperature of  112C (236F) it needs to get extremely hot to turn it into fudge......if you don't have a sugar thermometer grab a glass of cold water and when you think it's ready drop a little into the water - if it forms a soft ball then your done.

It will take about 10 minutes to bring your fudge to the temperature needed. You have to keep up a gentle stir the whole time to stop the sugars burning - I find I go into a Zen like trance doing this.......I'm sure my eyes cross!


The mix should look like this when ready.....


If your adding walnuts - give them a quick chop to break the pieces up a bit....


add your walnuts and half a teaspoon of sea salt....


and now beat the living day lights out of it until it starts to become glossy and firm up - don't over beat - it will become difficult to work into the tin.....


Pour into your prepared tin and smooth out into the corners - use the back of a spoon to do this and if you dip the spoon in water first it makes it easier.....


Sprinkle on some sea salt & pistachio nuts and press down lightly to push them into the fudge...

leave to cool...... will take about a good couple of hours...


Once cool ease from the pan and cut into squares - since it's a very rich fudge I cut it into small squares ....... but hey, it's up to you.....

Arrange them on a plate, in a jar, in a bag or just as is........they will keep well in an air tight container or you can store them in the fridge although I have a feeling these won't be lasting that long.....



Have a good day......the weekends in sight.....

Lizx
 Vanilla Fudge