Making fudge was not easy!

Cornwall would be the region that masters the recipe but it seems that the origin has its roots in New York, in the US. Fudges are simply a kind of caramel (a recipe for caramel that has gone wrong). It looks like our caramels from Brittany or Normandy but with a different texture, less sticky, lighter (in texture, not in calories!), probably because the English version contains more milk.

Fudge recipe:

1 can of condensed milk (400g)
150 ml of milk
450g brown sugar
115g of butter

Put all the ingredients in a heavy-bottomed saucepan and cook over medium heat, stirring with a wooden spatula. Then you have to be patient because you have to turn it for a long time! That’s the secret! Many recipes call for 10 to 15 minutes. In fact, what is important is the temperature of the caramel. If you have a thermometer it’s ideal: the goal is to reach 115 degrees. If you don’t have one, tell yourself that you need the 15 minutes… The first few times, I missed my fudge because I wasn’t using a thermometer and I stopped spinning after 10 minutes (because when I’m told to spin between 10 and 15 minutes, I tend to choose the lowest number!). It often takes me a little more than 15 minutes to reach the right temperature.

Butter a dish (about 20 cm by 20 cm) or place baking paper on the bottom. Leave the fudge to cool for 5 minutes in the pan, then pour it into the dish and spread it evenly. When it is completely cold, you can cut out small cubes. Enjoy!

I leave you with a picture of our English countryside which allows us to enjoy daily outings in the open air, without the risk of running into anyone… Between rhubarb fields and cabbages, we can still, during a walk, feel as free…

Take care.

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